Jerk is a cooking style native to Jamaica where the proteins is dry-rubbed or marinated with a spicy mixture. This mixture consists of two main ingredients: a very spicy pepper and allspice. Other spices, aromatics and herbs are added to accentuate the flavour in the mixture. Traditionally, the marinated meats and seafood are usually cooked in a grill, we did ours in the oven.
Yield: 6 Servings Ready in 40 minutes
7 people trying soon
|1/4 cupcilantro; roughly chopped|
|4 scallions; cut into 1 1/2-inch sticks|
|2 clovesgarlic; crushed|
|1 tspdried thyme|
|2 tspfresh ginger; grated|
|1 pinchground allspice|
|1 pinchnutmeg; grated|
|2 tbspolive oil|
|1 1/2 tbsptomato paste|
|1 1/2 tspdistilled vinegar|
|Salt and pepper|
|2 jalapenos; julienned|
|2 lbsmussels; cleaned|
|3 tubescalamaris; cut into 1/2-inch tubes|
|1 lbshrimp; shelled and deveined|
|1 lbbay scallop|
Jerk Seafood Preparation
1. Preheat oven to 500F.
2. In a food processor, combine all jerk paste ingredients until blended. Season with salt and pepper to taste.
3. In a bowl, combine jalapenos, mussels, calamari, shrimp and bay scallops. Add in the jerk paste.
4. In a 13'' x 9'' baking pan, line two aluminum foil at the bottom. Transfer seafood mixture to baking pan. Cover with two more aluminum foil. Fold up the edges all around to seal.
5. Bake for 20-25 mins until mussels have opened and squid tubes have curled.
6. Remove the aluminum cover and serve in a bowl.
Step-by-step pictures available on: http://victor-recipe.blogspot.com/2011/03/jerk-seafood.html
Check halfway if mussels are opened and calamari have curled. Otherwise, continue cooking process
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