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.
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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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 228 | ||
Calories from Fat: 53 (23%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.9g | 8 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.8g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 155.3mg | 48 % | |
Sodium 569.8mg | 20 % | |
Potassium 706.8mg | 19 % | |
Total Carbohydrate 8.6g | 3 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 7.9g | ||
Protein 33.5g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 228
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