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Thread: Your Favorite Recipes

  1. #11
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    Chilled Jamaican Shrimp Salad

    I found this recipe online and intend to use it this weekend. As it is a salad of sorts, I intend to tweek it a bit by adding some pineapple, orange slices, and papaya, while serving on a plate of fresh spring greens. Maybe even add a bit of fresh ginger to the mix.
    15 Servings Prep: 35 min. + marinating



    Ingredients
    3 quarts water
    1 teaspoon salt
    2 pounds uncooked medium shrimp, peeled and deveined
    1/3 cup olive oil
    1/4 cup white wine vinegar
    3 tablespoons lime juice
    1 jalapeno pepper, seeded and finely chopped
    4 teaspoons honey
    3 teaspoons Caribbean jerk seasoning
    1 medium mango or 2 medium peaches, peeled and cubed
    1 small red onion, thinly sliced and separated into rings
    1 medium lime, quartered and sliced
    Directions
    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 jar with a tight-fitting lid, combine the oil, vinegar, lime juice, jalapeno, honey and jerk seasoning; shake well. 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 the shrimp, mango, onion and lime. Drizzle with remaining marinade. Yield: 15-20 servings.
    Editor's Note: We recommend wearing disposable gloves when cutting hot peppers. Avoid touching your face.
    Jamaican Shrimp published in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p33

  2. #12
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    Went with Brown Stew Chicken and Rice and Peas......it was a hit!!! she cut back on the peppers for the high school kids but took Grace pepper sauce for teacher who got married in Jamaica last year.

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