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Jamaican Shrimp is a simple recipe that sizzles with the fiery flavor of jerk spice seasoning.
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"Jerk" refers to a style of cooking native to Jamaica
in which meats are dry-rubbed or marinated with a fiery spice mixture
before grilling. The spice mixture, called jerk spice or jerk
seasoning, typically contains
allspice and
habanero or
Scotch bonnet
peppers. Additional ingredients vary from cook to cook, but cloves,
cinnamon,
ginger,
nutmeg and
thyme are most commonly used.
A Little Bite of History
There are as many stories about the origins of jerk as there are jerk
recipes. But many credit the method of jerking to the Maroons, runaway
slaves who lived in the rugged Jamaican mountains in the 17th century.
Hunters of wild boar, the Maroons highly
seasoned portions of boar meat with peppers and spices before slowly cooking them over a fire pit.
They may have learned this method from the indigenous Arawak Indians as
a way to prevent spoilage in the tropical Caribbean heat.
Today pork, chicken, fish and even
tofu are prepared in this tradition
and outdoor jerk stations are the popular eating spots in towns all over Jamaica and the Caribbean.
Buying Tips
You can mix your own
jerk spice recipe or buy a commercially prepared blend in your grocer's spice aisle.
Storage Tips
As with all
herbs and spices, keep in an airtight container, away from
heat, moisture and sunlight (avoid storing near the stove or windows).
Seasoning blends typically retain their freshness for one to two years.
Usage Tips
The depth of sweet and savory flavor achieved by seasoning with jerk
spice is unparalleled. Give your meats and seafood some island sizzle
with a dry-rub of Jamaican spice before grilling or broiling. Two
tablespoons should be enough for two lbs. of
chicken,
shrimp,
pork,
ribs or
lamb.
Or let meats soak in the flavor with a tenderizing jerk
marinade or
paste. Brush on a taste-tempting mix of jerk spice, lemon juice,
brown sugar and
olive oil.
