Jamaican Jerk Shrimp And Pineapple Salad Recipes

JAMAICAN JERK SHRIMP AND PINEAPPLE SALAD

Steps:

• Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
• Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
• Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
• Preheat grill.
• Remove the shrimp from the marinade. (Discard the marinade.)
• Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
• Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.
• PER SERVING : 477 Calories; 6 g Fat; 1 g Sat; 2 g Mono; 172 mg Cholesterol; 73 g Carbohydrates; 32 g Protein; 7 g Fiber; 387 mg Sodium; 645 mg Potassium. 4 Carbohydrate Servings.
• Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat.
• TIPS & NOTES: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.

SPICY JERK SHRIMP

Steps:

• Thaw shrimp, if frozen. Preheat oven to 425 degrees F. Line two 15x10-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp; pat dry. In an extra-large bowl combine shrimp and the next six ingredients (through jerk seasoning); toss gently to coat. Divide mixture between the prepared pans. Roast 15 minutes or until shrimp are opaque.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

JAMAICAN JERK SALMON AND MANGO PINEAPPLE SALSA

Steps:

• Combine mangoes, pineapple, black beans, onion, cilantro and 1/4 teaspoon salt in a bowl. Combine remaining 1/2 teaspoon salt, allspice, cumin, thyme, cayenne and cinnamon in another bowl; rub over both sides of each fillet. Heat oil in a large nonstick skillet over medium-high heat; cook salmon until cooked through, 5 minutes per side. Serve with salsa.

SWEET AND SPICY JERK SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
• Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
• Roast in the preheated oven until shrimp are opaque, about 15 minutes.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

JIVIN JERK SHRIMP SALAD

Steps:

• Make http://www.recipezaar.com/95953.
• Set aside.
• **Just a note of caution. When cutting hot peppers use gloves. Do not touch fingers to mouth or eyes.
• Place shrimp in a zip top bag. Add 2 to 3 T. of jerk seasoning and alow to marinate at least 30 minutes
• Meanwhile make dressing, by mixing all dressing ingredients and put in fridge to let flavors marry. (Pineapple juice is from the reserved juice for the salad).
• Place 2 cups lettuce in each of four plates.
• Divide black beans equally among plates and put in fridge.
• Heat grill to med high.
• Skewer pineapple, green peppers and onion equally among 4 skewers.
• Skewer shrimp equally among 4 skewers.
• Place pineapple skewers on grill about 5 mins before shrimp. These will take about 5 mins per side.
• Place shrimp skewers on grill and grill 3 to 4 mins per side, or until opaque.
• Layer one skewer of shrimp and one skewer of pineapple and vegetables on lettuce and beans, top with dressing and enjoy.