International Cuisine

Exploring the world through food.

Jamaican Hot Pepper Shrimp

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Jamaican hot pepper shrimp makes a delicious appetizer or could be served as a main for lunch.  It uses jerk marinade in the dressing so be sure to see the base recipe for jerk chicken, so you are prepared.  This has all the flavors of Jamaica and is easy to make, a perfect beginning to our Jamaican meal. Of course, since you have the jerk base, you might as well make the jerk chicken as well, you will love it!

Jamaican hot pepper shrimp

 

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Jamaican Hot Pepper Shrimp

Course Appetizer
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 cups water
  • 4 Scotch Bonnet Chilies or Habaneros halved
  • 3 green onions chopped
  • 1/2 red onion sliced
  • 1 mango sliced
  • 3 fresh thyme sprigs
  • 3 garlic cloves minced
  • 1 tablespoon salt
  • 1 bay leaf
  • 1 1/2 teaspoons whole allspice
  • 1 pound uncooked peeled and de-veined large shrimp
  • For the dressing
  • 1 teaspoon Jamaican jerk base
  • 2 Tablespoons olive oil
  • 1 teaspoon white wine vinegar
  • lime juice of 1/2

Instructions

  • Combine water, chilies, green onions, thyme, garlic, salt, bay leaf and allspice in a large saucepan. Bring to boil then reduce heat, cover and simmer 10 minutes
  • Add shrimp and bring to boil
  • Remove the pan from heat let stand until cooked through about 10-15 minutes. Drain shrimp, discarding the liquid
  • Transfer the shrimp to a bowl and add the red onion and sliced mango
  • Whisk together all the dressing ingredients and drizzle over.
  • Toss well and serve

 

Jamaican Jerk Chicken

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Jamaican jerk chicken has to be their most famous dish. Although saltfish and Ackee is considered to be the national dish, jerk chicken is known throughout the world.  It is hot, spicy and delicious.  There are a few requirements to make it properly.  First you need to make the jerk base and marinate the chicken in that base overnight. Keep in mind that this base can also be used to flavor other things like the dressing for the hot pepper shrimp appetizer dish we enjoyed. It keeps for quite a while in the refrigerator. The other thing which is a bit harder to pull off, if you are not actually in Jamaica, is the use of Pimento wood.  This is the distinct flavor of Jamaica.  One can use allspice and water to make a regular wood smoke with the flavor of Pimento which is totally worth the effort.  Just soak some regular wood chips in some allspice flavored water and use that wood chips when you grill the chicken.  There are numerous recipes for Jerk, each family has their own cherished recipe.  This recipe has all the elements found in a good jerk and you will love it!

Jamaican jerk chicken

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Jamaican Jerk Chicken

Course Main Dish
Cuisine Jamaican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Author International Cuisine

Ingredients

  • JERK BASE
  • 2 tsp allspice
  • ½ cup packed brown sugar
  • ½ teaspoon ginger minced
  • 6-8 garlic cloves
  • 1 or 2 Habanero peppers or Scotch Bonnet
  • 1 tbsp ground thyme or 2 tbsp thyme leaves
  • 1-2 bunches green onions
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • salt and pepper to taste at least 1 tsp Kosher or sea salt
  • 2 tbsp soy sauce
  • Chicken
  • 1 whole chicken cut into pieces for grilling
  • JERK SAUCE
  • 2 tbsp Jerk paste above
  • 6 oz Red Stripe beer
  • ⅔ cup 5 oz pineapple juice
  • ¾ cup 6 oz ketchup

Instructions

  • Put all the ingredients listed for Jerk base in a food processor or blender and liquefy.
  • Pour base in a jar and keep refrigerated; the sauce will keep indefinitely, if refrigerated.
  • Use the paste to rub on chicken, then leave the chicken, covered, overnight in refrigerator.
  • Barbecue the chicken over low heat, pour beer over or brush with jerk sauce (prepared sauce below) while grilling.
  • To make the jerk sauce:
  • Add all ingredients listed for the Jerk sauce to a pan over low heat and allow to simmer for 30 minutes to an hour, stirring often. Add more juice or beer to thin the sauce, alternatively, simmer longer for a thicker sauce.
  • Use to baste chicken and/or to serve, spooned over Jerk Chicken.

 

Jamaican Coconut Rice

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Jamaican coconut rice is a true staple food.  The addition of coconut milk while simmering the rice makes for a true tropical delight.  This rice can be made with either red beans or pigeon peas to be authentic.  It is served as side dish with everything, fish, chicken, goat etc.  I served it alongside the famous jerk chicken and it was delicious!

Jamaican coconut rice

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Jamaican Coconut Rice

Course Side Dish
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author International Cuisine

Ingredients

  • 1 Tablespoon coconut oil
  • 1 garlic clove minced
  • 1 green onion chopped
  • 1/4 teaspoon dried thyme
  • 1/2 can kidney beans or pigeon peas drained and rinsed
  • 1 cup water
  • 1 cup lite coconut milk
  • 1 cup long grain white rice
  • 1/2 teaspoon salt

Instructions

  • Heat oil in a large saucepan over medium high heat and add garlic, onions and thyme, saute for about 2 minutes taking care to not burn the garlic.
  • Add the beans, water, coconut milk to the pan, stir and bring to a boil.
  • Add in the rice and salt and cover
  • Turn the heat down to low and simmer for 15 to 20 minutes or until the liquid is absorbed and the rice is tender.
  • Serve warm

 

Jamaican Garden Salad

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Jamaican garden salad is a staple side salad that is often served alongside Jerk Chicken. The balance of flavors help to relieve the palate of the heat from the delicious jerk sauce.  It is a little different as it uses cabbage as the base of the salad as opposed to lettuce.  Make a beautiful and tasty presentation with your fresh vegetables.  This salad is usually served with Thousand Island dressing however feel free to use whatever dressing you enjoy!

Jamaican garden salad

 

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Jamaican Garden Salad

Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Author International Cuisine

Ingredients

  • 2 cups cabbage shredded or thinly sliced
  • 2 carrots shredded
  • 1/2 green pepper sliced into rings
  • 1 to matoes cut into 8 wedges
  • 1 ⁄2 English cucumber peel on, round slices
  • Thousand Island dressing

Instructions

  • Place cabbage into bottom of serving bowl.
  • Top with carrot.
  • Next, the green pepper.
  • Slide the cucumber slices surrounding your salad
  • Put the tomato wedges on the top of the salad.
  • Serve with thousand island dressing.

 

Jamaican Key Lime Pie

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Jamaican key lime pie is a super easy, no cook dessert that can easily be adjusted to your taste.  More or less lime juice and zest, a little more sweetened condensed milk, you get the idea.  You can also decorate it with delicious toppings.  I attempted to make the pie look like the Jamaican flag using bananas and chocolate, it was a tasty topping and went great with the sweet and sour key lime.  The crust is made with crushed ginger snaps for super easy recipe.  Please note the cook time listed in the recipe is chill time.  Enjoy!

Jamaican key lime pie

 

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Jamaican Key Lime Pie

Course Dessert
Cuisine Jamaican
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 1 pie
Author International Cuisine

Ingredients

  • 6 limes
  • 1 pack Ginger Snaps
  • 1/4 lb of Butter
  • 1 can of sweetened Condensed Milk
  • 2 cups of Heavy Cream

Instructions

  • Crush the Ginger Biscuits
  • Melt the butter and mix together with the biscuits
  • Press into an 8 or 9 inch pie plate and place in fridge to chill
  • For the filling:
  • Use a grater, or a zester to get the zest from the limes, and place in a mixing bowl.
  • Squeeze the limes and put the juice into the mixing bowl
  • Add the can of condensed milk and the pint of double cream to the mixing bowl, stirring gently until it thickens.
  • Pour into the pie crust and place back in fridge to chill.
  • Decorate with any topping you like, bananas, chocolate, cherries, lime slices etc.
  • Enjoy!