Heat the oil in a large saucepan. Fry the vegetables for 1-2 minutes.
Add the jamaican jerk seasoning and the shrimp.
Blend the cornstarch with the stock and add to the pan. Bring to the boil, stirring.
Dice the bacon and fry pieces until they are translucent but not dry.
Add the oil, onion and raw shrimp. Stir well until shrimp are pink. Stir well to make sure that all ingredients are well coated with oil.
Add the rice, then pour in the water.
Stir again. Bring to a boil, then lower the heat.
It should be ready in about 30 minutes.
Combine okra, spinach, green pepper, minced onion, salt, thyme, marjoram, rosemary, minced garlic, red pepper and chicken stock in large stockpot. Heat to boiling.
Reduce heat; simmer, covered, 30 minutes.
Add shrimp and coconut milk.
Simmer until shrimp are cooked, about 5 minutes.
Serve garnished with lime slices.
Peel and devein shrimp, retaining tails, if desired; set
In your stock pot, melt butter and saute the vegetables for about 3-5 minutes or until softened.
Add shrimp and saute for a minute or two more. Add coconut milk, broth, thyme and pepper. Cook for about 1/2 hour (do not boil), then add scallions, lime juice and basil. Serve immediately.
Heat oil, garlic, salt and peppers in dutch oven over medium to medium high heat.
Add shrimp and stir for 5 minutes.
Sprinkle allspice into the mixture.
Add vinegar and cook for an additional 5 minutes.
Heap finished shrimp on a platter along with lemon wedges and/or your favorite dipping sauce -- and let everyone help themselves!
Simply peel, de-vein and butterfly shrimp, leaving on tails.
Slice peppers and onion into 1 1/2-inch squares.
Skewer, beginning and ending with peppers and alternating shrimp, pepper, shrimp, onion.
Marinate skewers with Jamaican Jerk marinade (I prefer Helen's Tropical Exotic) unrefrigerated for 10-15 minutes.
Using maple wood chips, smoke on medium heat for 15 minutes, or until shrimp are done.
Peel shrimp; remove tails if desired.
arge enough to hold the shrimp. Add shrimp and turn to coat
tart preparing the blackened shrimp.
Finish the grits by
Heat coal or gas grill for direct heat.
Mix oil, jerk seasoning and salt in large bowl. Add shrimp, pineapple and bell pepper; toss to coat.
Thread shrimp, pineapple, and bell pepper alternately on each of four 12 to 15 inch meat skewers, leaving 1/4 inch space between each piece.
Mix the preserves and lime juice; set aside.
Cover and grill kabobs 4 to 6 inches from medium heat 4 minutes. Turn kabobs and brush with the preserve mixture. Cover and grill 4 to 8 minutes longer or until shrimp are pink and firm.
eel, devein and butterfly the shrimp, leaving the tails on.
10.
Add (Fresh Raw) Shrimp, Old Bay, Garlic and Seafood
In a separate skillet, saute shrimp and scallops in 1 tablespoon
oil into a bowl. Add shrimp and pour in enough jerk
Stir together the lime juice, honey, soy sauce, and oil in a large bowl. Season with jerk seasoning, hot pepper sauce, salt, and pepper. Add the shrimp and toss well to coat. Cover, and refrigerate for one hour to marinate. Place wooden skewers to soak in warm water.
Preheat an outdoor grill for medium-high heat.
Remove skewers from the water, pat dry, and spray with nonstick cooking spray. Skewer the shrimp. Grill the shrimp on the grill on both sides until pink and opaque, about 5 minutes per side.
ssembly line fashion, hold each shrimp by the tail, coat with
nd jerk seasoning.
Add shrimp and toss to coat.
he pasta boiling. Peel the shrimp and devein them if you
ean.
Meanwhile, put the shrimp in a large bowl,