EXOTIC YA' MAKE A JAMAICA JERK SHRIMP WITH MANGO PAPAYA SALSA
A simple and delicious jerk recipe created by the Exotic Epicureans for a ZWT3 challenge. This easy, versatile dish can also be made with pork or chicken. And it makes a wonderful vegetarian version. The spicy jerk seasoning is complimented by the sweetness of the mango papaya salsa. Times indicated are for shrimp, allow more time if using chicken or pork.
Provided by Alskann
Categories Pork
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 27
Steps:
- Combine marinade ingredients and mix well.
- Place shrimp (Or other choice of meat or veggies & fruit) in non-metal container.
- (I used a gallon size zip-loc bag.).
- Add marinade; coat evenly and refrigerate.
- Let marinade for several hours or overnight. Turning occasionally to keep marinade evenly distributed.
- Oil and pre-heat grill to medium low heat.
- FOR SHRIMP AND/OR VEGGIES: (See below for other options).
- Remove from marinade and thread onto bamboo skewers that have been soaked in water for 20 minutes.
- Place on grill and cook over medium low heat until pink and cooked through, about 8-10 minutes, turning once or twice for even cooking. Cooking times may vary depending on your grill.
- Veggies may take a bit longer depending upon the varieties you use.
- SERVING SUGGESTIONS:.
- Serve with mango-papaya salsa. (See instructions below).
- Garnish with fresh lime and thyme if desired.
- Goes nicely served on a bed of rice.
- SALSA DIRECTIONS:.
- Pinch the leaves off the cilantro stems.
- Place in a small non-metal bowl with the remaining salsa ingredients.
- Mix thoroughly with a spoon.
- COOKING DIRECTIONS IF USING CHICKEN OR PORK:.
- If using chicken:.
- Remove from marinade and place on grill over medium low heat.
- Grill chicken 8 minutes on each side, or until juices run clear.
- If using pork:.
- Remove from marinade and place on grill over indirect heat.
- Cover and cook for 1 hour, turning occasionally.
- Increase heat to medium high and continue cooking, turning as needed to prevent burning, until internal temperature reaches 150 degrees for medium well doneness.
- Let meat rest 20-30 minutes before carving to allow juices to redistribute.
- SERVE WITH SALSA AS INDICATED ABOVE FOR SHRIMP.
Nutrition Facts : Calories 979.3, Fat 56.9, SaturatedFat 17.7, Cholesterol 455.6, Sodium 505.5, Carbohydrate 46.1, Fiber 2.9, Sugar 23.7, Protein 70.9
SHRIMP, MANGOS, AND PAPAYAS ON SKEWERS WITH MANGO SALSA
Provided by Food Network
Time 2h10m
Yield 18 skewers
Number Of Ingredients 14
Steps:
- Mix together the marinade ingredients. Place the shrimp in a shallow dish or plastic container, and pour the marinade over them. Cover and marinate for 1 to 2 hours in the refrigerator. Preheat the broiler. Transfer the shrimp to a broiling pan and broil for 2 to 3 minutes on each side, until just cooked. Set aside to cool. Thread 1 shrimp, 1 papaya slice and 1 mango slice onto each skewer, and continue threading, using 3 to 4 shrimp per skewer. Serve with Mango Salsa as a dipping sauce.;
MANGO PAPAYA SALSA
Steps:
- Add all the ingredients to a medium serving bowl. Mix to combine and serve.
MANGO PAPAYA SALSA
A delicious salsa that can be served with chicken or fish. Great on a warm summer day!
Provided by AMAYABESOLD
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Avocado Salsa Recipes
Time 45m
Yield 8
Number Of Ingredients 8
Steps:
- In a medium bowl, mix mango, papaya, red bell pepper, avocado, sweet onion, cilantro, and balsamic vinegar. Season with salt and pepper. Cover, and chill in the refrigerator at least 30 minutes before serving.
Nutrition Facts : Calories 76.5 calories, Carbohydrate 11 g, Fat 3.9 g, Fiber 3.1 g, Protein 1.1 g, SaturatedFat 0.6 g, Sodium 5.3 mg, Sugar 6.8 g
JAMAICAN SHRIMP
Zesty jerk seasoning is a nice complement to sweet mango in this crowd-pleasing appetizer. Although this delicious dish takes time to prepare, it's conveniently made ahead and refrigerated until ready to serve.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 15-20 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, bring water and salt to a boil. Add shrimp; boil for 3 minutes or until shrimp turn pink, stirring occasionally. Drain and rinse with cold water; transfer to a large resealable plastic bag., In a small bowl, whisk the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning. Pour 3/4 cup marinade over shrimp. Seal bag and turn to coat; refrigerate for 1-2 hours. Refrigerate remaining marinade., Just before serving, drain and discard marinade from shrimp. On a large serving platter, layer with shrimp, mango, onion and lime. Drizzle with remaining marinade.
Nutrition Facts : Calories 114 calories, Fat 6g fat (1g saturated fat), Cholesterol 74mg cholesterol, Sodium 286mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 10g protein.
JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA
Steps:
- Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.
SWEET AND SPICY JERK SHRIMP
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
- Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
- Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
- Roast in the preheated oven until shrimp are opaque, about 15 minutes.
- Sprinkle with cilantro and serve with brown rice and lime wedges.
Nutrition Facts : Calories 455.3 calories, Carbohydrate 61.1 g, Cholesterol 258.9 mg, Fat 9.4 g, Fiber 5.9 g, Protein 31.4 g, SaturatedFat 1.5 g, Sodium 647.5 mg, Sugar 30.4 g
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