This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Pepper is small in quantity and great in virtue."
Bang, bang, youíre done. Keep some jerk rub in your spice cabinet and you can toss it on shrimp or chicken breasts. A little sweet salsa is easy to make and in 20 minutes you are ready to put on some Jimmy Buffett and chow down.
After I buy any fish I generally rinse it well in cold water and place it in an air tight container. I then place the container in the bottom of the refrigerator on top of an ice pack (the type that you would use in a cooler). The ice pack will stay frozen for about 36 hours in the fridge and keep the fish cold without freezing it.
I use a round plastic container (like Tupperware or Rubbermaid) that holds a standard steamer basket. The fish in the ziplock bag goes on top of the steamer basket in the plastic container. I then place some ice around the fish and seal the container and place it in the bottom of the refrigerator . The ice melts slowly and drips to the bottom of the container.
I often buy frozen shrimp but if I am going to use it quickly I will buy thawed shrimp at the market. I then shell it and store it in a tightly sealed container on ice. I donít generally devein shrimp until I am ready to cook it.
Servings = 2 | Serving size =4 ounces shrimp
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5.
This recipe also requires making Jerk Rub
Leftovers are great in sandwiches and salads.
|8 ounces||large shrimp (peeled and deveined)|
|2 tsp||jerk seasoning blend|
Prepare the barbecue (medium heat) if the jerk is to be grilled.
Place the shrimp and jerk seasoning blend in a zipper bag, seal, and shake the bag until the shrimps are thoroughly coated. Let marinate at least ten minutes.
Thread shrimp onto metal or soaked wooden skewers (for the grill) or place a griddle or grill pan over medium high heat.
Grill on the barbecue or grill pan for about 8 minutes on the first side and then turn. Cook until opaque in the center. Total cooking time will be about 15 minutes.
Serving size = 4 ounces shrimp w/ 1/4 cup salsa
Servings = 2
Amount Per Serving
|Calories 123||Calories from Fat 18|
|% Daily Value|
|Total Fat 2g||3%|
|Saturated Fat <1g||2%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 2g||1%|
|Dietary Fiber 0g||1%|
|Vitamin A 5%||Vitamin C 4%|
|Calcium 6%||Iron 17%|
|Vitamin K 1 mcg||Potassium 221 mg|
|Magnesium 43 mg|