Cooking is all about playing with ingredients and spices. If you are able to mix a blend of spices in the right quantity, then you are definitely going to get a lip-smacking food. Caribbean food is all about selecting the right ‘main ingredient’ and then, adding the spices that will further enhance the taste of that ‘main ingredient’. I had ‘Caribbean Jerk Chicken’ the other day, and it was so succulent, so delicious that I was actually meaning to pack some for eating later at home. I made the recipe a couple of times after that on my vertical smoker, and I was able to get the same taste.
Then, I thought of replacing the chicken with shrimps, as I love the unique flavor of shrimps so much. It was a gamble, but it eventually paid off well for me. I thought I should share this amazing Caribbean delicacy with you so that you too can enjoy a scrumptious seafood delight in the comfort of your home.
- 1 lb. raw jumbo shrimp peeled and deveined.
- ¼-teaspoon allspice.
- ¼-teaspoon nutmeg.
- ¼-teaspoon cinnamon.
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon Mexican oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 2 teaspoon smoked paprika.
- 1-tablespoon brown sugar.
- 1-tablespoon fresh ginger.
- 3 large garlic cloves, chopped.
- ½-habanero pepper seeded and minced.
- ½ cup vegetable oil.
- Lime wedges, chopped cilantro and flaky sea salt for garnish.
Preparation Time: 25 minutes + 2-3 hours to marinate
Cooking Time: 8 Minutes
Servings: 4 Persons
- Take a small bowl and add all the ingredients from allspice to vegetable oil. Mix all the ingredients properly so that there are no sizeable pieces left in the bowl. Make use of a hand blender if necessary.
- Add shrimps in this mixture, and make sure that shrimps are fully immersed into the mixture.
- Cover the bowl and keep it in the refrigerator for 2-3 hours.
- Heat the smoker to medium-high heat.
- Brush the grates with oil. Then, place shrimp on grates.
- Grill each side for 3-4 minutes or until shrimp remains no longer opaque and have a bit of a char.
- Take the shrimp off the grill and put it on a plate. Sprinkle with chopped cilantro along with some flaky sea salt.
- You can serve with some fresh lemon wedges.
I loved this recipe, and I hope you too will like it. You can make it spicier by adding full habanero pepper instead of half.
Author Bio: Monica Henin is the author of this amazing ‘Caribbean jerk Shrimp recipe’. She has been writing on food and kitchen tools for quite some time now. You can find more of her excellent work at Addonkitchen.com.