Friday, July 6, 2012

BBQ Jerk Shrimp & Veggie Skewers

Shrimp are great. Fried, grilled, sautéed, broiled, raw (if handled correctly of course) and even boiled the great thing about Shrimp is how they play so well off of just about anything you put them in or next too on a plate. With backyard BBQs breaking out around the globe, we figured now is the perfect time to hit you with a recipe for Jerk Shrimp & Veggie Skewers, that scream “eat us by the pool while consuming massive amounts of alcohol!”

For those of you that don’t want to take the time to skewer the shrimp, you can also use a grill pan, that is safe for use on a BBQ, just lightly spray it with cooking spray before tossing the shrimp & veggies in. The results will be the same, we just love eating food off of a stick like a Savage.
With that said, let us get to work…
(click Read More for the entire Recipe...)

Jerked Shrimp
½ Cup Bottled Jerk Sauce Or Caribbean Jerk Seasoning, Recipe Follows
½ Cup Plus 2 Tablespoons Olive Oil
1 ½ tsp Peeled And Finely Chopped Fresh Ginger
2 lbs Large Shrimp, Deveined (Leaving the shells on for this recipe, gives the shrimp more flavor and a crunchy texture, they are safe to eat when completely clean)
1 Cup Cherry Tomatoes
1 Large Onion, Cut Into Chunks
1 Red Bell Pepper, Seeded & Cut Into ¼ In Square Chunks
1 Green Bell Pepper, Seeded & Cut into ¼ in Square Chunks
Kosher Salt & Freshly Ground Black Pepper
1 TBS Chopped Fresh Parsley, Plus More For Garnish

Soak the skewers in water for at least 20 minutes (this will help to prevent them burning up on the grill.)
Preheat the broiler or prepare the grill (a charcoal BBQ will give the finished product, the best taste possible)
In a large bowl, whisk together the jerk sauce, (or jerk seasoning, if using) 1/2 cup olive oil, and ginger.
Add the shrimp and toss to coat. Cover and marinate for 15 minutes in the fridge.
In a separate bowl, toss the tomatoes, onions, peppers, and parsley with the remaining 2 TBS olive oil.
Season with Kosher salt and pepper.
Skewer the vegetables and shrimp.
Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place on the grill.
Cook, turning once, until the vegetables are tender and the shrimp are opaque, 5 to 6 minutes more.
Garnish with parsley before serving.

Caribbean Jerk Seasoning:
1 TBS Kosher Salt
1 tsp Ground Allspice
1 tsp Dark Brown Sugar
1 tsp Garlic Powder
1 tsp Onion Powder
½ tsp Crushed Scotch Bonnet Pepper Flakes
½ tsp Smoked Paprika
½ tsp Dried Chives
½ tsp Ground Nutmeg
½ tsp Freshly Ground Black Pepper
½ tsp Ground Ginger
¼ tsp Ground Cinnamon
¼ tsp Ground Cloves
¼ tsp Dried Thyme
½ tsp Lemon Zest
Vegetable oil (olive oil will give off a flavor that can sometimes overpower the seasoning, so Vegetable Oil is best recommended)

Combine all ingredients but vegetable oil in a bowl until well-mixed.
Add oil to create a marinade to your desired consistency.
Store in an airtight container.

1 comment:

  1. I can truely witness to that live backyard boogie shrimp. Y'all people need to come get a real bar of this and that.