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Introduction
Jerk seasoning, a cornerstone of Jamaican cuisine, traces its roots back to the indigenous Arawak people and was later influenced by African slaves. This fiery blend typically includes scotch bonnet peppers, allspice, and thyme, creating a unique flavor profile that has become synonymous with Caribbean cooking. By pairing this traditional seasoning with shrimp and pineapple, we're putting a modern, health-conscious spin on a classic. This dish is perfect for summer barbecues, bringing a taste of the tropics to your backyard. The addition of pineapple not only complements the spicy jerk flavors but also pays homage to the abundant tropical fruits of the Caribbean islands.
Ingredients
• 1 1/2 pounds large shrimp (16-20 count), peeled and deveined
• 1 fresh pineapple, cut into 1-inch chunks
• 1/4 cup olive oil
• 3 tablespoons store-bought Jamaican jerk seasoning
• 2 tablespoons fresh lime juice
• 1 tablespoon honey
• 1/4 cup fresh cilantro, finely chopped
• 1/4 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 8-10 wooden skewers, soaked in water for 30 minutes
Step 1:
In a large mixing bowl, whisk together olive oil, jerk seasoning, lime juice, honey, salt, and pepper to create the marinade.
Step 2:
Add the peeled and deveined shrimp to the marinade, toss to coat evenly. Cover and refrigerate for 30 minutes.
Step 3:
While the shrimp marinates, cut the fresh pineapple into 1-inch chunks if not already done.
Step 4:
Preheat your grill or grill pan to medium-high heat (around 400°F/200°C).
Step 5:
Thread the marinated shrimp and pineapple chunks alternately onto the soaked wooden skewers.
Step 6:
Grill the skewers for 2-3 minutes per side, or until the shrimp are pink and slightly charred, and the pineapple is caramelized.
Step 7:
Remove from heat and sprinkle with fresh cilantro before serving.
Q: Can I use frozen shrimp for this recipe?
A: Yes, you can use frozen shrimp. Just make sure to thaw them completely and pat dry before marinating.
Q: Is this recipe very spicy?
A: The spice level depends on your jerk seasoning. For a milder version, use less seasoning or choose a milder brand.
Q: Can I make these skewers in the oven?
A: Yes, you can bake these skewers in the oven at 400°F (200°C) for about 8-10 minutes, turning once halfway through.
• For a milder flavor, reduce the amount of jerk seasoning or substitute with a blend of paprika, thyme, and allspice.
• If fresh pineapple is unavailable, canned pineapple chunks can be used, but drain and pat dry before grilling.
• Shrimp can be substituted with chicken breast or firm tofu for different dietary preferences.
• Look for sustainably sourced shrimp for an eco-friendly option.
• This recipe contains shellfish. For those with allergies, consider using chicken or tofu instead.
• For best results, marinate the shrimp for at least 30 minutes, but no longer than 2 hours to prevent the lime juice from 'cooking' the shrimp.
Serve hot, 2 skewers per person, with extra lime wedges on the side for squeezing over the dish.
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or oven before serving.
Start preheating the grill while the shrimp marinates to save time. If using wooden skewers, soak them in water for 30 minutes before use to prevent burning.
- Don't marinate the shrimp for more than 2 hours, as the lime juice can start to 'cook' the shrimp.
- Ensure even sizing of shrimp and pineapple chunks for consistent cooking.
- Brush the grill grates with oil before cooking to prevent sticking.
For a vegetarian version, replace shrimp with firm tofu or vegetables like bell peppers and zucchini. For a milder flavor, reduce the amount of jerk seasoning or substitute with a blend of paprika, thyme, and allspice.
Serve with a chilled tropical fruit punch or a crisp Sauvignon Blanc. For a non-alcoholic option, try coconut water or a pineapple smoothie.
Best made in summer when fresh pineapples are in season, but can be enjoyed year-round using canned pineapple.
This recipe contains shellfish (shrimp). It may also contain traces of soy or gluten depending on the jerk seasoning used.
