Fiwi jerk seasoning for shrimp recipe how to#

If I remember correctly they didn't turn out so well but it didn't matter. I was so thrilled when I was about 11, my mother let me prepare Julia's Pastry Tarts. In my early years of learning to cook, I watched Julia Child on PBS every chance I got.

Fiwi jerk seasoning for shrimp recipe how to#

It really was a simpler time then and I'm a much better person for knowing how to do all those 'old fashioned' things. I'm glad I learned how to do all those things because it's becoming a lost art. More than anything, I hated spending my summer washing jars!īut now, I wouldn't trade that kind of upbringing for anything. that had to be picked, washed, peeled, snapped. I dreaded the mountains of green beans, tomatoes, peaches, etc., etc. We grew many of our own fruits and vegetables and my summers were spent washing jars and preparing fruit and vegetables for canning. I was fascinated at how she prepared wonderful dishes (especially desserts) without using a cookbook. I come from a very large family which attributed to my mother spending a great deal of her time in the kitchen cooking, cleaning, and preparing. Broil for only 2 to 3 minutes, watching closely. You can also make these in the broiler or on the grill after tossing the shrimp in melted butter, sprinkling on Caribbean Jerk Seasoning and spreading them on a broiler pan or open grill.(only about 3 minutes or even less depending on the heat of your skillet). Cook just until hot and slightly browned.Keep the shrimp moving in the pan, glazing the shrimp with the hot butter and spices.It's hot and spicy so be careful if you don't like the heat.

Sprinkle on the Caribbean Jerk Seasoning to taste.

When skillet begins to get really hot, but NOT smoking, quickly add the melted butter and shrimp.

Turn your burner on medium high (almost high) and set your large non stick skillet or wok over the burner.

A lot of grocers will steam them at no extra charge.). (Or start with fresh, peeled, deveined shrimp, precooked. When most of the water drains off, pat dry the shrimp as much as possible with paper towels.

The most important thing to remember with this recipe is to completely thaw the precooked, frozen shrimp in a colander. A stellar departure from traditional smoked chicken recipes involves going the Jamaican route and creating an authentic smoked jerk chicken.

I use 1 pound jumbo shrimp, precooked frozen, peeled and deveined, tails can be either on or off.