![]() ![]() I marinated pan fried breaded pork fillets for 3 hours in a ladleful of this jerk seasoning and they were brilliant. Add the onions, rum and vinegar and blitz until they are totally combinedīrush over meat, fish or poultry before cooking.įor hams, mix in a tablespoon of honey or marmalade and brush or spoon over all visible surfaces for the last 30 minutes of cooking.Add everything but the rum, vinegar and onions to a food processor with a metal blade and blitz to a paste.3 tablespoons freshly picked thyme leaves.1 tablespoon freshly ground juniper berries.1 tablespoon freshly ground black pepper.linguine with garlic shrimp, French onion soup, and more. 2 tablespoons freshly grated nutmeg, (roughly 1 large nutmeg before grating) Make your own jerk seasoning with this recipe that calls for a blend of more than 12 herbs and spices.* I could not get habaneros so I used 16 medium sized (5 cm) red chillies, the anonymous types that most supermarkets sell.Place skewers on a grill rack coated with cooking spray grill 6 minutes or until done, turning once. Thread shrimp evenly onto 8 (8-inch) skewers. Sprinkle spice mixture over shrimp toss to coat. 8 habanero chillies or Scotch bonnet chillies or of course any other types of chillies of your choice Combine oil and shrimp in a large bowl toss well to coat.Printable □ shopping □ list & □□ method for this recipe By the way, Jamie's original was 2 tablespoons of clove buds, 250 ml dark rum, 250 ml malt vinegar. #Fiwi jerk seasoning for shrimp recipe tvI have adjusted the recipe from that seen on the TV program as I thought it was too liquid and way too 'clovey', although it was brilliant. Grind the spices yourself in a coffee grinder to ensure you get fresh powerful flavours.Īdjustments from the Jamie's television recipe It keeps well, so you can afford to make a big batch, but because of the volumes, it's worth seeking out an ethnic food supplier for the spices as the little supermarket jars are an extremely expensive way to buy spices in quantity. Jerk Shrimp served with Coconut Curry Sauce Marinated shrimp in our jerk marinade, grilled and topped with Caribbean coconut curry sauce. Make this jerk seasoning to coat roast pork, chicken, ham, turkey, sausages - in truth, most meat or fish. Servings: 16 - Makes about a pint of jerk seasoning Some foods just make perfect pairs - Jerk chicken is one of these! Paul R Smith ![]()
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