xmlns:fb='http://www.facebook.com/2008/fbml' Ria's Caribbean Pepper-Jerk Shrimp

Thursday, June 6, 2013

Ria's Caribbean Pepper-Jerk Shrimp

Last father's day, I prepared a feast for my hubbie. A feast which included these shrimps.

[Actual Menu..
In retrospect....what the heck was I smoking!!??
I must really like to cook!.....]

I did not post pics or provide details of that day because I was overwhelmed to say the least. What we intended to be only a few minutes at my cousin's house the day before lasted several hours and I didn't get the opportunity to shop for ingredients or marinate meats/seafood, as I had planned. 

[What started off as honey-jerk...]

Everything was done the day of, including spending one hour on the kitchen floor grieving for my father whom we lost 21 years ago. Some heartaches never go away. As I said I was overwhelmed that day.  I could have eliminated half of the items on the menu, but I don’t give up easily. Plus, cooking is therapeutic(so is shopping and eating but couldn’t do both until I survived the present hurdle). I endured till the end as if my life depended on it. [p.s. I secretly love a good challenge]. After all, he made Mother’s days extra special and I felt compelled to reciprocate with even more grandeur.

[Some of the ingredients used..
I am sure you already have all the ingredients for this recipe.]

Two decades together, the "Dah" keeps me challenged, but in his role as father of our little munsters, he has far exceeded expectations. To remark that he is an amazing father is an understatement. For that reason, I ensure that he eats like royalty...whenever my energy level permits. The least I can do for him. 

He loves shrimps and I planned to make "Trini pepper shrimps" for him, but I really wanted to prepare the shrimps on the grill. I took inspiration from our Trini pepper shrimps recipe as well as the Jerk marinade from our sister island Jamaica, mon….and I created this recipe replicating some of the ingredients from both. It would have been another one of my elusive recipes, you know the ones that are forgotten as quickly as they are digested, but when my sister proclaimed that she would pay mucho dinero for these shrimps(ok I lied, she really didn't say mucho...just dinero), I thought that I should probably document it to share with the blogosphere(it's a year late....but better late than never).

These shrimps will excite all your taste buds. They are combination of spicy, sweet, sour, "suck-u-lentious"....and are best eaten the traditional Trini way-----SUCK, PEEL, EAT... REPEAT....

Are you dribbling yet???? Good......

Cook's notes
For a more rustic/down-home-liming-by-the-river-presentation, I use the whole shrimp, head to tail, no deveining. If you wish to do this, ensure that the shrimp is of the highest and freshest quality. I grill or pan fry it until it is crisp and well cooked.

When serving those who don't share, or who aren't particularly fond of, the exceptionally bizarre and adventurous appetites of Andrew Zimmern and/or Anthony Bourdain, I remove the heads, devein the shrimp and skewer them for a more elegant presentation. Decide which direction will work for you and your crowd.

[Pic Below: I was in charge of the appetizers for my sister's baby shower. The shrimps disappeared..Some accused me of trying to kill them with the heat(of the pepper) but they devoured them anyway..They are definitely addicting...p.s. You made reduce the amount of pepper, however, do not call it pepper shrimps!...]

Ria's Caribbean Pepper-Jerk Shrimp

½ pounds shrimp, shell on 
3 tablespoons lemon juice
2 scallions, chopped
4-6 cloves of garlic
½ cup chopped onion
4 cherry peppers or 1 habanero or scotch bonnet pepper
1 tablespoon ground allspice
½ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
3 tablespoons honey
2 tablespoons organic ketchup
2 tablespoons extra virgin olive oil
1 teaspoon himalayan salt
Freshly ground black pepper, to taste

Wash shrimp briefly with the juice of half a lemon. Drain. 

In a food processor, add the lemon juice, scallions, garlic, onion, hot peppers, allspice, cinnamon, nutmeg, honey, ketchup, extra virgin olive oil, salt and pepper and blend until smooth. 

Add 1/2 of the mixture to shrimp. Combine well. Reserve the other half for serving. 

Cover shrimp with plastic wrap and marinate for 15 minutes.
If using wood skewers, soak them in cold water for 15 minutes. 
Thread 4 shrimps onto each skewer so the shrimp lie flat. 

Heat grill to high for direct grilling. 
Grill shrimp until beautifully done, golden brown and slightly charred, about 2-3 minutes on each side.

Alternatively, you may sauté shrimps (not skewered of course) in a pan on the stove (over high heat) using a few tablespoons of extra virgin olive oil..

Remove the shrimp to a platter. Mix reserved marinade into shrimp or serve with extra marinade for dipping. 

I know Father's day is around the corner but I haven't made any plans yet....I may take the easy route and treat the "world's best dad" to Peter Lugers....We'll see...Will keep you posted...

Happy Father's Day to all the amazing fathers (and Moms, like my mom, who have been both a mom and dad).....! We honor, thank, appreciate and love you...and to all the Dads in heaven(like my dad)...You are still our hero.....

[Finally I am way ahead of a deadline on this blog..I probably should start working on my Thanksgiving post...]

With love,

Tip for happiness......and one of my most important rules....
Anything = Person/s, Place or Thing..

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