The Draft Room Caribbean Jerk Shrimp Tacos - WSMV News 4

The Draft Room Caribbean Jerk Shrimp Tacos

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The Draft Room Caribbean Jerk Shrimp Tacos
Marinated and Grilled Caribbean Shrimp served in warm tortillas
topped with Pineapple and Mango Salsa, Shredded Iceberg Lettuce,
Creamy Avocado Sauce, Pico di Gallo; served with Southwestern Brown Rice

·    Grill 6 jerk marinated butterfly shrimp (keep shrimp on skewer) for 2 minutes on each side (a total of 4 minutes)
·    Heat up 3 corn and flour tortilla shells on hot pan for 30 seconds
·    Place shredded iceberg lettuce in each taco shell, topped with 0.5 oz. of pineapple and mango salsa, 2 grilled jerk marinated shrimp, 0.5 oz. pico de gallo and then drizzle with creamy avocado sauce
·    In cold sauté pan on medium heat, place 0.5 oz. of cilantro lime, 4 oz. of brown rice, 1 oz. of black beans, 1 oz. grilled corn and 1 oz. Pico de Gallo for 1 minute and 30 seconds
·    Remove from sauté pan and place in casserole dish
·    Top casserole dish with 1 oz. shredded jack cheese and scallions

Caribbean Jerk Marinated Shrimp
1/2 teaspoon cayenne pepper
1/4 teaspoon onion powder
1/4 tablespoon ginger powder
1 teaspoon fresh thyme
1 teaspoon parsley
1 1/2 teaspoon brown sugar
1/4 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon ground allspice
1/8 teaspoon black pepper
1/8 teaspoon dried crushed red pepper
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
¼ cup canola oil
3 pounds peeled and deveined shrimp (size 16/20)
·    Combine all ingredients. Evenly cover the shrimp with marinade and store refrigerated in an airtight container for 24 hours prior to cooking.  
Brown Rice
1 cup brown rice
1/2 ounce butter
1 1/4 cups water
Salt and pepper to taste
·    Soak the rice in the cold water for 20 minutes and rinse well.
·    Melt butter in pot.
·    Add remaining ingredients and cook until rice is done.

Cilantro Vinaigrette
1 serrano pepper
1 clove garlic, minced
3/4 teaspoons ginger, chopped
1/2 teaspoon honey
2 teaspoons balsamic vinegar
1 teaspoon salt
1/4 cup cilantro
1/2 cup canola oil
1/4 cup lime juice
1/8 teaspoon cumin
1/8 teaspoon pepper
·    Puree the serrano pepper, garlic, ginger, honey, lime juice, cumin, pepper and salt in the blender.
·    Slowly add the balsamic and the canola oil until the dressing is smooth.
Pico de Gallo
1 cup seeded tomato, diced
1/4 cup red onion, diced
1/2 tablespoon pickled jalapeno, minced
1 tablespoon serrano pepper, minced
Juice of 1 lime
1 tablespoon cilantro, chopped
Salt and pepper to taste
Mango Pineapple Salsa
3/4 pounds mango, diced
1/4 cucumber, seeded and diced
1 tablespoon red onion, finely chopped
1 each fresno pepper, seeded and diced
1/4 tablespoon agave nectar
1 tablespoon cilantro, chopped
1/2 oz. lime juice
3/4 teaspoon salt
1/8 teaspoon black pepper
1 1/2 cups pineapple, diced
Creamy Avocado Sauce
Combine in blender:
1 avocado, mashed
1/4 cup plain yogurt
1/2 tablespoon serrano pepper, chopped
1 tablespoon cilantro, chopped
1/4 teaspoon dried thyme, finely chopped
1/8 teaspoon garlic powder
1/8 teaspoon black pepper
1 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 tablespoon lime juice

Recipe Courtesy of The Draft Room

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