Jerk Shrimp Kebabs


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Jerk Shrimp Kebabs Jerk Shrimp Kebabs Recipe Courtesy of

54321 Based on 1 Review

Servings: 6
Prep Time: 30 min
Cook Time: 7 min
Difficulty: Easy

Ingredients Add to grocery list

1/2 cup bottled jerk sauce or Caribbean Jerk Seasoning, recipe follows
1/2 cup plus 2 tablespoons olive oil
1 1/2 teaspoons peeled and finely chopped fresh ginger
1 pound large shrimp, peeled and deveined
1 cup cherry tomatoes
1 large onion, cut into chunks
1 red bell pepper, seeded and cut into 1/4-inch square chunks
Salt and freshly ground black pepper
1 tablespoon chopped fresh parsley, plus more for garnish

Caribbean Jerk Seasoning:

1 tablespoon kosher salt
1 teaspoon ground allspice
1 teaspoon brown sugar
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon dried, crushed Scotch bonnet pepper
1/2 teaspoon paprika
1/2 teaspoon dried chives
1/2 teaspoon ground nutmeg
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon dried thyme
Vegetable oil

Directions

If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.

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 a separate bowl, toss the tomatoes, onions, peppers, and parsley with the remaining 2 tablespoons olive oil. Season with 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:

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.

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54321

love your show, more recipes with shrimp without the heat that's easy new mom

By allison bernard on April 13, 2011

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