This post was meant to be a culinary collaboration between my son and me. However I didn’t pay attention to when he made his authentic Jamaican rice, so your going to get the Jamaican marinade and shrimp recipe. I’d rather not explain as to why I didn’t catch him making the rice, but we had fun in the kitchen and grill side all the same.
A few notes on this recipe:
One, this marinade works very well on chicken wings. We’ve been grilling Jamaican wings for years. Always an epic hit.
Two, I love serving it over coconut rice with red beans. The creamy rice has a nice cooling effect.
And three, if you start your rice when you light the grill (charcoal) you’ll find that the rice and shrimp finish up just about the same time.
*Special note: The marinade is taken from Steve Raichlen’s “Sauces, Rubs, and Marinades Bible” the man is a genius.
What to expect: The shrimp will have a nice fresh flavor with a SOLID blast of heat.
Yeild: With rice about 4 medium servings. My son and I ate all of it, but we were hungry.
What you will need: The list may seem long but you’ll be surprised at how much you already have on hand.
~A good coconut and bean rice recipe (Again I have no idea what magic that kid worked but it was magic)
~ 6 Habaneros stems removed and coarsely chopped. (I think next time we’ll go with 8 or 10)
~ 1 medium onion coarsely chopped.
~ ½ cup coarsely chopped shallots.
~ 2 bunches of green onions coarsely chopped, including firm green parts
~ 4 cloves garlic coarsely chopped.
~ ½ cup chopped loose leaf parsley.
~ ½ cup chopped fresh cilantro.
~ 2 tsp chopped fresh ginger.
~ 2 Tbls coarse salt (kosher).
~ 1 Tbls fresh thyme.
~ 2 tsp ground allspice.
~ 1 tsp freshly ground black pepper.
~ ½ tsp ground cinnamon.
~ ½ tsp nutmeg.
~ ¼ ground cloves.
~ ¼ cup fresh lime juice (more to taste).
~ ¼ cup vegetable oil.
~ ¼ cup dark brown sugar.
~ 2 Tbls soy sauce.
~ ¼ cup water.
1 lb shrimp deveined, shells removed. Your call on the tails. I prefer mine off.
How we did it:
I prefer to make the marinade a few hours ahead to allow the flavors to meld.
Begin by combining all of your ingredients EXCEPT for the shrimp in a food processor.
Process until the very finely chopped. Taste, adding lime or salt as needed.
Place shrimp on skewers. No need to soak the skewers shrimp cooks to fast for the skewers catching fire to be an issue.
Place in glass baking dish and cover with marinade.
Cover baking dish, place if refrigerator for 2 hours or so. I worry that the acid in the lime will “cook” the shrimp if you go much longer than that. Then you will have ceviche.
After the shrimp hase bathed in the marinade a couple of hours, set up the grill for direct grilling.
Once the coals are ready, oil the grates and place the shrimp on. I’m not going to give you a time, just watch them very close, checking the “down side” often. Once you see color starting to form flip them and cook the other side. Your probably looking at no more than 3 minutes per side depending on the heat of the grill and the size of the shrimp.
Once the shrimp have color and are opaque, remove from the grill, plate and serve.
And as always:
Remember what you cook isn’t nearly as important as who you cook it with.