You are here > Home > Recipes > 

Next

'BITE & KISS' (Jerk Shrimp with Soured Cream & Mango Salsa)

Eat Caribbean by Virginia Burke
The jerk shrimp is scorchingly hot but you cool down immediately with the contrast of the soured cream mixture and the tangy salsa. The recipe was developed by Joseph Lamarca, an American chef who won an international jerk recipe competition for it. Dip the shrimp into the cream and then into the salsa, getting a bit of everything on your fork with each bite. I promise the shrimp will simply vanish!
Preparation time: 7 hour marinating + 10 minutes cooking + 20 minutes.
Serves 6

INGREDIENTS

For the shrimp:
• 1kg  (2 Ib 4 oz) jumbo raw prawns, peeled and de-veined
• 3 tbsp Jerk Seasoning (see recipe or Walkerswood ready-made)
• 4 tbsp olive oil

For the salsa:
• 1 red pepper, de-seeded and diced
• 1 green pepper, de-seeded and diced
• 1 vidalia onion or other sweet onion, e.g red, chopped
• 1 celeryStick, diced
• 1 firm mango, peeled, stoned and diced

For the salsa dressing:
• 1/4 cup olive oil
• 2 tbsp wine vinegar
• salt and pepper

For the sour cream dip:
• 4 tbsp sour cream
• 4 tbsp mayonnaise
• 1 tbsp creamed horseradish
• 1 tsp lemon juice
 

Directions

1. Mix the prawns, jerk seasoning and oil together and set aside to marinate for 1 hour in the refrigerator.

2. While the shrimp is marinating make the salsa: combine all the diced ingredients together in a separate dish.

3. For the salsa dressing, mix all the ingredients and stir into the salsa ingredients.

4. For the dip, mix the soured cream, mayonnaise, horseradish and lemon juice together in a bowl and then chill until ready to use.

5. Preheat the grill to medium or light the barbecue.

6. Grill the marinated shrimp in batches for 2 minutes on each side.

7. To serve, place the soured cream mixture in centre of a large platter (I usually use a large lettuce leaf instead of a bowl). Arrange the shrimp around the edge of the platter leaving space for a spoonful of the salsa in between.