JAMAICAN GRILLED
JERK PRAWNS

Sweet, plump prawns make the perfect flavour vehicle for this punchy, spice-rich blend

4

30 Min

10 min

Marinade

stove top

WHAT YOU NEED

  • 1/2 pkt (17 g) Jamaican spice
  • 500 g raw shelled prawns
  • 1 tsp soy sauce
  • 1/2 tbsp sweet chilli sauce
  • 2 limes, 1 juiced and 1 quartered

How to Make

In a bowl, combine spice, juice of 1 lime, soy sauce, and sweet chilli with the prawns, marinate 30 min.

BBQ or grill prawns and cook for 2-3 min on each side.

HOW TO SERVE

Serve with steamed rice, fresh pineapple salsa* and lime wedges.

HINTS & TIPS

SIDES & CONDIMENTS

Pineapple salsa*:
100 g pineapple
1/2 each diced onion, fresh chilli and capsicum
Mix all ingredients into a bowl with the juice of 1/2 lime and toss to coat.
Set aside for serving.

SWAPS & ALTERNATIVES*

VEGGIE COMBO
Serve with a simple garden salad of tomatoes, lettuce, capsicum and feta.
Reduce meat: 250 g prawns + 200 g button mushrooms.
ALTERNATIVE
Any shellfish or firm white fish can be used instead of prawns.

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Origins

Like most Caribbean islands, Jamaican foods are derived from many different settlement cultures, including British, Dutch, French, Spanish, East Indian, West African, Portuguese, and Chinese. The origins of jerk pork can be traced back to the pre-slavery days of the Cormantee hunters of West Africa through the Maroons, who were Jamaican slaves that escaped from the British during the invasion of 1655. It was traditionally cooked in open-ground pits.

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