These prawns are HOT, spicy and great to take to a BBQ
Ingredients
Jerk Marinade:
1 hot (habanero, birdseye or scotch bonnet) chilli
½ teaspoon grated garlic
1 teaspoon grated ginger
½ green shallot
1 teaspoon fresh thyme leaves
1 teaspoon allspice
1 teaspoon freshly ground black pepper
1 teaspoon brown sugar
1 bayleaf
pinch cloves
pinch nutmeg
pinch cinnamon
1 tablespoon orange juice and zest
½ tablespoon lime juice and zest
2 teaspoons white vinegar
2 teaspoons soy sauce
1 teaspoon olive oil
1 teaspoon Grand Marnier *Optional
Prawns Skewers:
3-4 wooden skewers
9-12 medium-large green prawns
6-8 pineapple pieces
Sprigs of fresh coriander, chopped
Method
- Peel and devein prawns, leaving tails on
- Place all the Jerk Marinade into a food processor and blitz until all ingredients are well chopped and combined. Pour into a large zip lock bag or bowl, add the peeled prawns and marinate for at least 30 minutes. Remove prawns and reserve remaining marinade
- Meanwhile, soak the wooden skewers in water to prevent burning
- Alternate prawns and pineapple onto the skewers and grill on BBQ or stove over medium heat for 2-3 minutes each side. Baste with remaining marinade as you cook
- Serve and garnish with freshly chopped coriander
Note: For milder chilli flavour remove seeds, or use a milder flavoured red chilli
This recipe was adapted from https://www.closetcooking.com/grilled-jerk-shrimp-and-pineapple/
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