My family loves to eat and one of our main conversations when choosing travel destinations is “What kind of food is this city known for?” We travel to NYC for Spanish and Jamaican food or Kansas City and Memphis for BBQ. Another place on our itinerary of foodie travel destination is Louisiana. A great time to is during the summer months when they have loads of music festivals and cook offs. Lousianna is currently hosting the Great American Seafood Cook off.
The event opens it’s doors doors for chefs from near and far to come and showcase the best recipes in support of buying local fresh seafood rather than frozen imported. Who knew that all this time I was supporting a cause by buying shrimp right heare in the good ol’ US of A. So in honor of the Great American Seafood Cook off I would like to share my seafood recipe and the story behind it.
One of my husband’s favorite meals is Shrimp. He will eat it cooked just about anyway imaginable. He likes it fried, grilled, sautéed, cold, spicy or marinated. He just loves shrimp. We buy our shrimp from our local Publix supermarket. They have many varieties but our favorite is the Jumbo Florida Pink Shrimp. They are huge and have a fresh flavor when cooked. These shrimp are around fourteen dollars a pound when not on sale so when we see them for nine ninety-nine a pound we stock up for the freezer.
One of the recipes that I love to cook for him is Jerk Shrimp over steamed white rice. I created it based on what I can remember of our travels to some of the finest Jamaica restaurants in NYC. I have also incorporated it with the knowledge that I have gleaned from some of our friends from Jamaica.
Below is my recipe for Jerk Shrimp:
• 1lb. Jumbo shrimp (peeled & de-veined)
• 4tbsp Jerk Seasoning (we use Grace-mild jerk seasoning)
• 2tbsp Olive oil
• 1tbsp brown sugar
• 2tbsp of BBQ sauce (we use the Jack Daniels brand)
• 2tbsp white flour
1. Mix Jerk seasoning, BBQ sauce, brown sugar, and olive oil in a bowl.
2. Sautee shrimp in a t-spoon of olive oil on medium heat until opaque. About 3-5 minutes per side.
3. Cook a pot of steamed white rice.
4. Turn shrimp on low heat. Sprinkle 2 tblspn of white flour over shrimp. Stir to coat.
5. Pour in jerk mixture. Stir to coat well.
6. Slowly add 1/2 cup of water and stir until you reach gravy like consistency.
7. Simmer 3 minutes and serve over steamed rice.
8. Serves 4
I would love for you to share your favorite seafood recipe.