I have decided to not add whether or not we find a recipe to be delicious or not. This is because I can't imagine what one person will like and what they will not. This was incredibly clear the day my niece enjoyed my husband's native cuisine of kielbasa with sauerkraut. I struggled to eat it, she LOVED it! As I struggled with each bite, I kept asking myself over and over again what was it that I didn't like... was it the fact that it was just so sour? Was that taste really not delicious or just different? I couldn't decide. In this case, there are several flavors that in my experience aren't usually found together. But who am I to say they don't belong together. I found this taste to be extremely interesting.
Jamaican Jerked Shrimp with Pineapple
Serves 4, working time 25 min, total time 30 min.
GTLF: Grilling p. 81
5 scallions, thinly sliced
2 tablespoons minced fresh ginger
3 cloves garlic, minced
2 tsp olive oil
1/2 tsp ground allspice
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon
1/8 tsp cayenne pepper
3/4 tsp salt
1 tablespoon firmly packed dark brown sugar
24 large shrimp (about 1 pound), shelled and deveined
20 oz. can juice packed pineapple wedges, drained
1 large red bell pepper, diced
2 tablespoons fresh lime juice
2 tablespoons chopped fresh mint
1. In a large bowl, combine 4 of the scallions, 1 tablespoon plus 2 tsp of the ginger, the garlic, oil, allspice, black pepper, cinnamon, cayenne, 1/2 tsp of the salt, and 1 tsp of the brown sugar. Add the shrimp, tossing well to coat. Set aside to marinate at room temperature while the grill preheats.
2. Preheat the grill with the grill topper to a medium heat. (When ready to cook, spray the grill topper, off the grill- with nonstick cooking spray)
3. Meanwhile, in a medium bowl, combine the pineapple, bell pepper, lime juice, the remaining scallion, remaining 1 tsp ginger, remaining 1/4 tsp salt, and remaining 2 tsp brown sugar. Stir in the mint and set aside.
4. Place the shrimp on the grill topper and grill, covered, turning once, for 4 min. or until just opaque. Divide the shrimp among 4 plates and serve with the pineapple mixture on the side.
Nutritional Information: 4 g fat, 240 calories, .6 g sat. fat, 32 g carbohydrate, 20 g protein, 140 mg cholesterol, 555 mg sodium.
TIPS:
1. There is something very satisfying about pulling from your own garden to incorporate in your food. I have several pots now of herbs that I can clip and snip for my meals. Mint is one of them. I highly recommend it for another reason. Buying herbs in the store is very expensive and they don't last long in the refrigerator. If you grow a few simple ones, you'll always have the freshest available, immediately on hand.
2. Scallions are one of those easy to grow and often used ingredients to dishes. When you use one, cut it down to about an inch of the roots and then place in a sunny place, (my kitchen windowsill) and it will grow up new again in a few days.
3. GTLF suggests that the shrimp can be marinated as much as 12 hours before cooking.
4. All you have to do is spread the shrimp evenly over the grill and close the lid. You don't have to actually turn the shrimp every two minutes... it's fine.
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