Foodhedonist’s Jerk Shrimp Pasta

Hi! Foodhedonist's 10 Popular Jamaican Recipes is available for purchase on Amazon.com! It will feature this amazing Jerk Shrimp Pasta recipe, along with other popular & delectable delights! 

*Licks fingers*

Remember the Jerk Chicken Pasta? Well, jerked shrimp is just as delicious and makes for good “nyammings,” which is Jamaican patois for “eating.” It is also very simple, ideal for dinner after a long day at work.

Cooking time: Approx. 20 minutes.

Stir Fry Shrimp

I love this dish because it is so easy to make. And tasty! Plus, it is healthy as well. Can’t go wrong there. 

So, this is one way to make this yummy dish:

• 1 tablespoon oil

• 3 tablespoons soy sauce

• 2 tablespoons Chinese cooking wine

• 1/4 cup water

• 1 tsp cumin

• 1 tsp black pepper

• 1/4 tsp sesame oil

• 1 tablespoon chopped garlic

• 1 tablespoon finely chopped or grated ginger

• 1 cup diced onion

• 1 stalk escallion

• 1 cup sliced carrot

• 1/2 teaspoon japones chile pepper or one sliced habanero pepper (without seeds)

• 24 large shrimp, shelled and deveined

• Approx. 2 cups of mixed vegetables

• Add corn starch to thicken sauce if desired

Add the oil to the pot. Then add the black pepper, cumin, sesame oil, the onions, scallions, peppers, garlic and ginger to the pot. Stir for one minute. Add the shrimp and carrots and stir for another two minutes. Add the soy sauce and cooking wine. Cook for about 3 minutes. Add the carrots and mixed vegetables. Place heat on low. Add the water at this point. If you desire a thicker sauce, mix the cornstarch with the water in a cup, then add to the pot. Cook for another minute. Serve over white or brown rice.

Beer Battered Coconut Shrimp

The ingredients below will make a dish that is reminiscent of Outback's coconut shrimp.

Ingredients

• 1 egg
• 1/2 cup all-purpose flour
• 2/3 cup beer
• 1 1/2 teaspoons baking powder
• 1/4 cup all-purpose flour
• 2 cups flaked coconut
• 24 shrimp
• 1 1/2 cups oil for frying

Ingredients for Dipping Sauce:

• 3 tablespoons of orange marmalade
• 1 tablespoon of mustard
• 1 tablespoon of horseradish
• 2 tablespoons  of water
• 1 tablespoon oil

 Directions

1. In medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Place 1/4 cup flour and coconut in two separate bowls.
2. Hold shrimp by tail, and drag in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes.
3. Fry shrimp until golden brown. Remove shrimp to paper towels to drain. 

I used coconut flakes that I grated myself to make this dish.

Directions for Dipping Sauce:

• Add 2 tablespoons of water and 1 tablespoon of oil to a small saucepan. Bring mixture to boil. Then stir in the orange marmalade, mustard and horseradish. Serve.