Monday, December 14, 2009

Jamaican Jerk Shrimp

Good Monday morning Foodies! I hope everyone had an outstanding weekend!
Mine was super busy, but very productive! Sunday afternoon I spent in my kitchen.
It was a cold, rainy gray day here in Chicago, so I decided it would be a perfect day to make something spicy that reminds me of summer. So, I made Jamaican Jerk Shrimp and they turned out fantastic! Of course I would have liked to prepare them on an out door grill, but in Chicago in ain't happening!
So, here is the recipe for pan seared Jamaican Jerk Spiced Shrimp!

1 tbs sugar
1 tbs paprika
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp chili powder
1/4 tsp ground thyme
1/8 tsp ground allspice
1 1/2 lb large cooked shrimp
2 tbs olive oil


Pat shrimp dry and place in Tupperware container and cover with 2 tbs olive oil. Cover and toss to coat. Open container and add all spices. Cover and toss to coat again.
Heat a skillet on medium-high heat and cook shrimp for 5-7 minutes until heated.
Serve immediately.