The Essential Seafood


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Jerk Shrimp with Sweet Jamaican Rice  
1
pound medium shrimp (51−60 count), raw, shell on  
Jerk seasoning  
2
1
1
1
1
1
2
1
cups hot cooked rice  
(11 ounce) can mandarin oranges, drained and chopped  
(8 ounce) can crushed pineapple, drained  
/2 cup chopped red bell pepper  
/4 cup slivered almonds, toasted  
/2 cup sliced scallions  
tablespoons flaked coconut, toasted  
/4 teaspoon ground ginger  
Prepare jerk marinade according to package instructions on back of jerk seasoning.  
Peel and devein shrimp leaving the tail on. Place in marinade while preparing rice.  
In large skillet, combine all remaining ingredients. Cook over medium−high heat, stirring constantly  
for 5 minutes or until thoroughly heated. Remove shrimp from marinade. Place in broiler pan in single  
layer. Broil 5 to 6 inches from heat for 2 minutes.  
Stir well and broil an additional 2 minutes or until shrimp are just pink.  
Serve with rice.  
Jerk Shrimp with Sweet Jamaican Rice  
102  


Page
110 111 112 113 114

Quick Jump
1 54 109 163 217