Tag: seafood
Green Seasoning Chicken and Shrimp Skewers
Green Seasoning Chicken and Shrimp Skewers
Here’s a great use for the green seasoning recipe! For the chicken, I prefer to use thigh instead of breast, but that’s completely up to you. I used 21-25ct peeled and deveined shrimp.
Ingredients
- 1 cup green seasoning divided between chicken and shrimp
- 1 lb. boneless skinless chicken thighs cut into 1 1/2” strips
- 1 lb. large peeled and deveined shrimp
Instructions
- If you’ve made a large batch of green seasoning and froze them in ice cube trays like I have, put a cups worth in a bowl and pop it in the microwave for 30 seconds to defrost them.
- Marinate the chicken thighs for at least 4 hours, preferably overnight.
- The shrimp only needs to marinate for no more than 30 minutes.
- Skewer up the chicken and shrimp. Turn on your broiler. The chicken will take 7-8 minutes a side. The shrimp will only take 3 minutes a side. Cook these separately.
- Enjoy!
Jamaican Curry Shrimp
Jamaican Curry Shrimp
As far as I'm concerned, the combination of curry powder and coconut milk couldn't be more addicting, and this recipe is nothing short of that. It's pretty straight forward. When choosing shrimp, i recommend using shrimp no smaller than 26-30. If you want to use smaller shrimp, throw them in the last 3 minutes instead of 5. If you don't the shrimp will be overcooked and tough.
Ingredients
- 1 lb shrimp peeled and deveined
- 2 tbsp vegetable or canola oil
- 1 tsp thyme
- 4 garlic cloves minced
- 1/2 medium white onion diced
- 2 green onion chopped
- 1/2 red bell pepper diced
- 1 habanero pepper
- 1 tbsp Jamaican curry powder
- 1 tbsp tomato paste
- 1 cup coconut milk
- 1 cup chicken stock
- salt and pepper to taste
Instructions
- Heat cooking oil in a large sauce pan over medium high heat. Saute the onions, garlic, thyme, green onion, habanero, and curry powder for 3 minutes.
- Stir in the coconut milk and chicken stock. Simmer for 10 minutes.
- Once the curry has thickened, stir in the shrimp and bell peppers. Cook for another 5 minutes. Adjust salt and pepper to taste.
- Serve with pigeon peas and rice.
Jamaican Peppered Shrimp
Jamaican Peppered Shrimp
This is a real fast an easy recipe if you have the munchies but want to eat quality instead of crap. I bought head on shrimp that are 26/30 per pound. If you are squeamish and don’t want he head on, you can buy headless. If you want your shrimp peeled and deveined, you can use them too. They will cook a little faster, so pay attention and make sure that yo don’t overcook your shrimp. You can really use any size shrimp that you want. Just realize that the smaller the shrimp, the faster they will cook.
Servings: 2
Ingredients
- 1 lb head on shrimp, 26/30s
- 1 whole habanero
- 1/2 medium onion sliced
- 1/2 stick unsalted butter
- 1 tbsp minced garlic
- 1 tsp thyme
- 1 tsp paprika
- 1/2 tsp white pepper
- juice of 1 lemon
- 1/2 cup chicken stock
- 1 tsp salt
- 2 green onions chopped
- 2 tbsp fresh parsley chopped
Instructions
- Wash and drain the shrimp in a strainer.
- n a large skillet over medium high heat, melt the butter. Add in the onions, garlic, habanero, thyme, paprika, and white pepper. Cook for 3 minutes until the onions are translucent.
- Add the shrimp. cook for 2 minutes each side.
- Add in the chicken stock, lemon juice, and salt. Simmer for 3 minutes. The sauce will thicken on it’s own.
- Turn off the heat. Mix in the green onions and the chopped parsley.
- Peel and eat! Make sure to suck the juices out of the head.
