I’ve taken a few days off from creative cooking. This week, I was busy preparing my first academic paper based on my MPhil dissertation findings for a human rights research conference in London. With that done and dusted, the culinary food travels are back up and running.
We had a heavy night out on the town last night – one of Jon’s friends from Newcastle came down to London for a visit. Afterwards, I was craving some healthy comfort food for dinner. This Jamaican Jerk Shrimp recipe turned out to be just what the doctor ordered.
This was the first time I’ve tried jerk seasoning. When I first opened the seasoning jar to smell it, I was worried it might be too sweet. But, it was actually really good – the sweetness dissolved into the shrimp. The combination of jerk spices, shrimp, and onions is pretty magnificent. You can use jerk seasoning on barbeque skewers as well.
Jon’s Review: “MMMMMMM!!! THIS IS DELICIOUS! This is really fantastic… You should make this again.”
- 1 yellow onion, chopped
- 1 clove garlic, diced
- 1 package of pre-cooked shrimp, defrosted
- 2 teaspoon Jerk seasoning (approximate). If jerk seasoning is not available in your grocery store, you can make your own mix.
- 1 tablespoon butter
- 1 tomato, chopped (optional)
On medium or high heat, saute butter in a saucepan or wok with onion, garlic, and jerk seasoning. Stir occasionally, until onions are cooked and somewhat charred. Next, add in the shrimp, coating in the seasoning and mixing with the onions. Cook for approximately 1-2 minutes. When the shrimp is cooked through, add the chopped tomato, and stir until it soaks up the spices. Serve with rice, or other Jamaican side dishes.