The other day, I was reading Lindsey’s blog and came across her post for Jamaican Jerk Shrimp, based on a recipe from the folks over at Blanchards in Anguilla. As you may remember from my post last year, Tom and I honeymooned in Anguilla and we ate some of our best food ever there. Seriously. So good. Blanchard’s was Tom’s favorite restaurant on our honeymoon (it was a close second for me).
I came across this recipe at a great time, because Tom and I are actually celebrating our second anniversary today! Well, I shouldn’t really say we are “celebrating” it today, since we’re having a really easy pasta dinner and watching TV tonight. 🙂 But, we will be celebrating it on Saturday at Blackbird!
Neither of us had the shrimp at Blanchard’s, but if it comes out of the Blanchard’s kitchen, I assume it has to be good. And this was really, really good. Despite what appears to be a relatively long list of ingredients, I had everything on hand except the peppers and scallions (and I ended up omitting the scallions). We had this with some roasted green beans and pineapple-black bean rice. We were just missing a white sandy beach. And a few days off work. And cucumber peels. And rum punch.
These would also make for some great appetizers!
Jamaican Jerk Shrimp
1 Tbsp. ground allspice
1 tsp. dried basil
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1 Tbsp. dried thyme
1 tsp. cayenne pepper
1 Tbsp. light brown sugar
1 Tbsp. salt
1 tsp. freshly ground pepper
1/4 cup olive oil
1/4 cup soy sauce
3/4 cup cider vinegar
1/2 cup freshly squeezed orange juice
2 Tbsp. freshly squeeze lime juice
2 scotch bonnet peppers, minced (I used habanero peppers)
1 small onion, minced
3 scallions, thinly sliced (I didn’t have this so I omitted)
2 lbs. shrimp, peeled and deveined
Prepare the grill or preheat the broiler.
Make the sauce: combine all the dry ingredients and mix well. Slowly whisk in the oil, soy sauce, vinegar, orange juice and lime juice. Stir in the peppers, onions and scallions and mix thoroughly. Simmer for about 10 minutes over medium heat.
Sprinkle the shrimp with salt and pepper and grill or broil until done, a few minutes. Top (or toss) the shrimp with the sauce and serve immediately.
Nutritional Information (per 1/2 lb. of shrimp): Calories: 204 / Fat: 8.3g / Carbs: 8g / Fiber: 1g / Protein: 24.5g
Jamaican Jerk Shrimp a la Blanchard’s