Tag: seafood
Jamaican Jerk Skewers
Jamaican Jerk Skewers
Want a quick and easy appetizer? Well this is it. Here is a good example of the versatility of the Jamaican Jerk marinade. I made 3 different skeweres in this recipe: pork, chicken, and shrimp.For the chicken, I used boneless skinless thighs. You can definitely use chicken breast if you want. Just my personal preferance. For the pork, I used pork sirloin. Pork loin or tenderloin are also suitable substitutes to use. For the shrimp, I used 21-25 count. For maximum flavor, the pork and chicken should marinate overnight. Shrimp doesn't need to marinate for more than 15 minutes.If you would prefer to grill these, please do. They will take about the same time on a hot charcoal grill.
Ingredients
- boneless skinless chicken thighs
- pork sirloin
- shrimp peeled and deveined
- Jamaican jerk marinade
Instructions
- Slice the pork sirloin into 1/4" thick slices.
- Marinate the pork sirloin slices overnight.
- Cut the boneless skinless chicken thighs into thirds length wise.
- Marinate the boneless skinless chicken thighs overnight.
- Marinate the shrimp for 15 minutes.
- Set your oven to broil. Skewer up all of the pork, chicken, and shrimp. Make sure that our skewers were saoking in water for at least 30 minutes to prevent burning.
- Put the skewers on a rack on a baking sheet lined with foil.
- The chicken skewers will take 7-8 minutes a side.
- The pork skewers with take 6 minutes a side. The shrimp skewers take 3-4 minutes a side.
Camarones A La Diabla
Camarones A La Diabla
Camarones A La Diabla – Deviled Shrimp. These guys are nice and spicy from the chipotle peppers in adobo. When choosing shrimp, pick ones that are in the 16-20 or 21-25 count range. Any smaller and the shrimp will cook to fast and become rubbery. I like to buy shrimp that still has the shell on. I save the shells and use them for shrimp stock. They surprisingly yield a lot of flavor.
Servings: 2
Ingredients
- 1 lb raw shrimp 21-25 or 16-20 count
- 1 tbsp lime juice
- salt and pepper to taste
- 2 medium tomatoes
- 4 garlic cloves
- 2 chipotle peppers in adobo, with the sauce
- 2 tbsp butter
- 1/3 cup onion finely diced
- 1 tbsp vegetable or canola oil
- 1/2 tsp dried thyme
Instructions
- Wash your shrimp. Peel and devein if they aren’t already.
- Mix the shrimp with lime juice. Season with salt and pepper. Let marinate for 15 minutes.
- While the shrimp are marinating, toss the tomatoes, garlic cloves, and chipotle peppers in adobo sauce in a blender.
- Puree until smooth. Set aside.
- In a large skillet over medium high heat, melt the butter. Add the onions, sautéing for 3 minutes.
- Add the shrimp., leaving all the juices behind.
- Cook for 2 minutes a side, but not completely through. Pour all of the contents back into the bowl with the lime juice.
- In the same skillet over medium high heat, add the cooking oil. Pour in the sauce from the blender. Add in the dried thyme. Cook for 10 minutes, reducing the heat to medium low.
- Stir in the shrimp. Cook for another 2 minutes. Any more and the shrimp will be rubbery.
- Serve with Mexican style rice and black beans.
