Steps to Make Jamaican Jerk Chicken With Coconut Rice And Beans

Jamaican Jerk Shrimp In Foil

This curry chicken recipe is sometimes made with coconut milk.

Recipe Summary Jamaican Jerk Shrimp In Foil

This one speaks for itself. Spicy shrimp in a jerk seasoning cooked in foil.

Ingredients | Jamaican Jerk Chicken With Coconut Rice And Beans

1 cup soy sauce

¾ cup distilled vinegar

1 medium white onion, coarsely chopped

¼ cup extra-virgin olive oil

4 green onions, coarsely chopped

2 tablespoons dried thyme

2 habanero peppers, stemmed

1 tablespoon brown sugar

1 tablespoon ground nutmeg

1 teaspoon ground allspice

1 teaspoon ground cloves

1 pound uncooked medium shrimp, peeled and deveined

heavy duty aluminum foil

Directions

Preheat a grill for medium-high heat.

Combine soy sauce, vinegar, onion, olive oil, green onions, thyme, habanero peppers, sugar, nutmeg, allspice, and cloves in a food processor; blend for about 15 seconds to make the jerk seasoning.

Shape foil into a bowl. Add shrimp and pour in enough jerk seasoning to cover. Place the foil bowl on the grill. Seal the top, leaving a small opening. Grill until pink, stirring occasionally, about 10 minutes. Pour shrimp into a medium bowl.

Heat the remaining sauce in a small saucepan over medium heat, 2 to 3 minutes. Spoon sauce over shrimp.

Info | Jamaican Jerk Chicken With Coconut Rice And Beans

prep: 15 mins cook: 15 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Jamaican Jerk Shrimp In Foil

World Cuisine Recipes, Latin American, Caribbean,