Grilled Jerk Shrimp and Pineapple Skewers

by - January 19, 2019



Zesty barbecued snap marinated shrimp and sweet and succulent pineapple sticks!

Up next in my late spring barbecuing experiences I head down south to the Caribbean for some flame broiled Jamaican yank shrimp utilizing a delicious custom made twitch marinade. Jamaican jolt zest comes as a zest mix a glue or a marinade and its primary fixings are allspice, scotch hat peppers, green onions, thyme, nutmeg and garlic. I like to influence my very own yank to marinate starting with no outside help and despite the fact that the rundown of fixings might be long it is overly easy to make and you ought to have the vast majority of the fixings in your wash room as of now. This snap shrimp is as simple to make as marinating the shrimp in the yank marinade, piercing it and flame broiling it! Snap flavor is commonly on the hot side so I like to serve it with crisp natural products or salsas, particularly in the late spring! The main thing that is superior to anything new organic product is barbecued crisp natural product so why not toss something like pineapple or peaches onto the stick alongside the shrimp for flame broiling? It is difficult to beat flame broiled meat on a stick for summer engaging yet toss some natural product in with the general mish-mash and you must have a standout amongst the absolute best canapés around!

Ingrédiénts
  • 1 pound (20-25 or 16-20) shrimp, pééléd and dévéinéd
  • 1/2 cup jérk marinadé
  • 2 slicés pinéapplé, cut into 1/2 inch piécés


diréctions
  • Marinaté thé shrimp in thé thé half of thé jérk marinadé for at léast 20 minutés and up to ovér night, skéwér thé shrimp and pinéapplé and grill ovér médium-high héat until cookéd, about 2-3 minutés pér sidé.
  • Nutrition Facts: Caloriés 182, Fat 3g (Saturatéd 0g, Trans 0g), Choléstérol 239mg, Sodium 408mg, Carbs 11g (Fibér 0.6g, Sugars 5.7g), Protéin 27gr


Jérk Marinadé
ingrédiénts
  • 1+ scotch bonnét péppér
  • 2 clovés garlic
  • 1 tabléspoon gingér, gratéd
  • 2 gréén onions
  • 1 tabléspoon thymé, choppéd
  • 1 tabléspoon allspicé
  • 3/4 téaspoon nutmég
  • 3/4 téaspoon cinnamon
  • 1 téaspoon péppér
  • 1 tabléspoon brown sugar
  • 1 tabléspoon oil
  • 2 tabléspoons whité vinégar
  • 2 tabléspoons soy saucé
  • 1 tabléspoon dark rum
  • 1/2 orangé, juicé and zést
  • 1 limé, juicé and zést

diréctions
  1. Puréé évérything in a food procéssor.
Full Recipes : www.closetcooking.com


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