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Ingredientes
- 1 tsp dry thyme
- 1 tsp curry pwdr
- 3/4 tsp dry sage
- 3/4 tsp grnd allspice
- 1/2 tsp paprika
- 1/4 tsp cayenne
- 1/4 tsp salt
- 1/4 tsp sugar
- 1/4 tsp grnd cinnamon
- 1/4 tsp grnd nutmeg
- 1/8 tsp grnd cloves
- 2 tsp vegetable oil preferably canola oil
- 1 lrg garlic clove chopped
- 1 lb large shrimp with tails peeled and deveined lemon wedges for garnish
Direcciones
- Prepare a medium-warm barbecue fire. Scrap then oil the grill rack or possibly coat with nonstick vegetable spray. If using bamboo skewers, soak them at least 30 min in cool water.
- In a small dish combine the herbs and spices. Combine the oil and garlic.
- Brush the shrimp with the flavored oil, then sprinkle with the spice mix to coat lightly. Let the shrimp stand 30 min at room temperature.
- Thread the shrimp on metal or possibly soaked bamboo skewers. Grill, turning once or possibly twice, 3 to 5 min, till hard and just cooked through.
- Serve the shrimp with lemon wedges.
- Makes 8 appetizers or possibly 4 entrees.
- NOTES : The "jerked" meats and poultry of Jamaica are "warm stuff" to trendy palates. Jumbo shrimp, with its meaty texture, is a nontraditional but definitely delicious variation on the theme. A mix of warm and sweet herbs and spices, the jerk seasoning can be either a liquid marinade or possibly, as is used here, a rub. I especially like the addition of curry pwdr to the already complex blend of herbs and spices. Any unused spice mix can be stored, tightly covered, in a cold place for a couple of months.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 58g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 10 | 16% |
| Total Fat 1.11g | 1% |
| Saturated Fat 0.23g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 86mg | 29% |
| Sodium 157mg | 7% |
| Potassium 117mg | 3% |
| Total Carbs 1.26g | 0% |
| Dietary Fiber 0.3g | 1% |
| Sugars 0.18g | 0% |
| Protein 11.61g | 19% |
