Recipes

Jerk-Rubbed Shrimp and Pineapple Skewers

Photo by Rush Jagoe
yields

8-10 Servings

    For the Shrimp:
  • 2 pounds medium-size shrimp peeled with tails on
  • 2 tablespoons olive oil
  • 2½ tablespoons jerk rub mixture (recipe follows)
  • 1 whole pineapple cored and cubed
  • New Orleans rum and brown sugar glaze (recipe follows)
  • For the Jerk-Rub Marinade:
  • 1 tablespoon garlic powder
  • 2−3 teaspoons cayenne pepper
  • 2 teaspoons onion powder
  • 2 teaspoons dried thyme
  • 2 teaspoons dried parsley
  • 2 teaspoons sugar
  • 2 teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon ground allspice
  • ½ teaspoon black pepper
  • ½ teaspoon dried crushed red pepper
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cinnamon
  • For the Rum and Brown Sugar Glaze:
  • ½ cup freshly squeezed lime juice
  • ½ cup dark rum
  • 3 tablespoons dark brown sugar
  • 1½ teaspoons cornstarch mixed with 1 tablespoon water
steps

Make the jerk-rub marinade:

  1. Whisk all of the ingredients together in a bowl.
  2. Store in an airtight container for up to 3 months.

Season the shrimp:

  1. Place shrimp and olive oil in a large zip-top bag and shake to coat.
  2. Add jerk spice mixture and shake again to coat thoroughly.
  3. Set aside and prepare glaze.

Make the rum and brown sugar glaze:

  1. In a small saucepot combine lime juice, rum, and brown sugar.
  2. Bring to a simmer, then reduce heat.
  3. Add the cornstarch mixed with water and bring back to a simmer while continuously whisking. Glaze should simmer until it is thick enough to coat the back of a spoon.

Grill the shrimp:

  1. Thread shrimp and pineapple cubes onto bamboo skewers that have been soaked in warm water, about six or so shrimp per skewer.
  2. Grill shrimp skewers over medium-high heat while brushing with the rum and brown sugar glaze until shrimp are cooked through, about 2 to 3 minutes per side.

 

 

 

  • Recipe from Ralph Brennan of New Orleans

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