Jump to content
Sign in to follow this  
Bier Meister

Caribbean, tamarind glazed jerk shrimp with maque choux

Recommended Posts

jerk rub: either buy one or....

 

3/4 c finely chopped scallion

1 tbs salt

1 tsp allspice

1/2 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp ground clove

4 scotch bonnet halved (you choice on seeds=heat)

1 tsp black pepper

 

mince in a food processor. add a small amount of apple cider vinegar to assist in blending.

 

 

 

maque choux:

8 medium ears of fresh corn
1 medium onion, diced (1/2 cup)
1 small yellow or red sweet pepper, diced (1/2 cup)
2 tbs butter
1 medium tomato, diced
1/4 tsp salt
1/4 tsp ground black pepper
1/4 tsp ground red pepper

1 tbs sugar

1 tbs flour


Remove the husks from corn; scrub with a stiff brush to remove silks (or use frozen). Rinse. Use a sharp knife to remove corn from cobs, cutting two-thirds of the way to the cob. Scrape cobs with a dull edge of a knife. (You should have about 4 cups.)

In a 3-quart saucepan cook onion and pepper in butter until tender. Stir in corn, tomato, salt, black pepper, and red pepper flakes. Cover and cook over low heat about 15 minutes or until corn is tender. melt a little more butter, add sugar and flour...cook for 5 more min. Season to taste. Makes about 6 side-dish servings.

 

glaze:

 

1/2 c pineapple juice

1/4 c tamarind nectar (i found tamarind paste at an asian market)

1/4 - 1/2 tsp ground clove

2 tbs lime juice

2 tbs molasses

1-2 shots of dark rum

1-2 oz of pickapeppa sauce

 

combine in a sauce pan. heat/reduce until syrupy. cool. this will keep for a long time, so you can make decent size batches. as is...it makes about a cup.

shrimp:

 

2 oz of butter, melted

2 pounds of 16/20 shrimp (bigger if you like)

skewers (soak if bamboo for about 30 min to an hour)

 

peel and clean shrimp. thread about 4 - 5 shrimp per skewer. brush with melted butter. season with jerk. grill. shrimp cook quickly on the grill. get a little sear. brush with glaze. caramelize. flip. caramelize the other side. good as tacos with asian slaw.

 

Share this post


Link to post
Share on other sites

This recipe looks good, I copied/pasted it and emailed it to my wife to print out and put in the recipe book.

 

I will try it next time I grill.

 

 

:thumbsup:

Share this post


Link to post
Share on other sites

these are a lot easier than they appear. everything i am posting is home cooking....for example, get the glaze going, then do the maque choux. when they are done, just set aside. rub takes no time and grilling shrimp is fast.

Share this post


Link to post
Share on other sites

and the maque choux is vegetarian for our very own peener :D

 

if you use a little more flour/butter, you can turn them into "cakes"

Share this post


Link to post
Share on other sites

Jerk chicken, maque choux, watermelon salad tonight

Share this post


Link to post
Share on other sites

We had jerk chicken last night.  It's hard to find scotch bonnets around here, so it didn't have the same 'umph'.  

Where do you get yours?

Share this post


Link to post
Share on other sites

When I have to, I sub Serrano 

Share this post


Link to post
Share on other sites
18 minutes ago, Bier Meister said:

Jerk chicken, maque choux, watermelon salad tonight

Give me your best jerk recipe.  I'm at the beach and in the grilling mood.  Or maybe a decent bottled jerk marinade?

Share this post


Link to post
Share on other sites
6 minutes ago, Fireballer said:

Give me your best jerk recipe.  I'm at the beach and in the grilling mood.  Or maybe a decent bottled jerk marinade?

Cooking at the moment... will forward in a bit

Share this post


Link to post
Share on other sites

Jerk

1 onion, coarsely chopped

3 gr onion, chopped

2 scotch bonnets, chopped

2 cloves of garlic, chopped

1 tbs five spice

1 tbs allspice

1 tbs gr cloves

1 tsp dry thyme

1 tsp gr nutmeg

1/2 C soy

1/4 C pickapeppa or Worcestershire

1 - 2 tbs veg oil

 

add everything except oil to food processor. create paste.  slowly add the oil.  I like to marinate overnight.

 

  • Thanks 1

Share this post


Link to post
Share on other sites
4 minutes ago, titans&bucs&bearsohmy! said:

Sounds amazing. Wish I could try it. 

?

Share this post


Link to post
Share on other sites
6 minutes ago, Bier Meister said:

?

Taste is outlawed in Ghina

  • Haha 1

Share this post


Link to post
Share on other sites
2 minutes ago, Drizzay said:

Taste is outlawed in Ghina

I would be happy to spend some time testing that out 😁

Share this post


Link to post
Share on other sites
7 minutes ago, Bier Meister said:

?

Trying to find those ingredients (many of which I don't even know what they are) would be impossible here.

Share this post


Link to post
Share on other sites
1 minute ago, titans&bucs&bearsohmy! said:

Trying to find those ingredients (many of which I don't even know what they are) would be impossible here.

Gotcha... I bet we could make a fun bastardized version based on what is available 

Share this post


Link to post
Share on other sites
4 minutes ago, Bier Meister said:

Gotcha... I bet we could make a fun bastardized version based on what is available 

The quality of the seafood here generally blows too. Shrimp is tough and stringy. And given the lack of sanitation regulations, I try to avoid it. 

Think it would work with chicken?

Share this post


Link to post
Share on other sites

Oh yeah... I typically use chicken

Share this post


Link to post
Share on other sites

Never been a jerk chicken fan. I love all kinds of recipes, that style just never appealed to me.

I guess it's just the base spices for it.

1 tsp allspice

1/2 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp ground clove

Oh well. I'm sure it's a good recipe.

Share this post


Link to post
Share on other sites
2 minutes ago, Utilit99 said:

Never been a jerk chicken fan. I love all kinds of recipes, that style just never appealed to me.

I guess it's just the base spices for it.

1 tsp allspice

1/2 tsp nutmeg

1/4 tsp cinnamon

1/4 tsp ground clove

Oh well. I'm sure it's a good recipe.

I love jerk chicken. There's a place in Nashville called calypso Cafe. Jerk chicken, black beans, sweet potatoes, damn good eating.

I tried to make some here not too long ago. Bought some jerk sauce from a Jamaican girl who lives here and sells it online.

It didn't turn out right. I'm not much of a cook :sad:

  • Like 1

Share this post


Link to post
Share on other sites

Did the jerk marinade with bone in thighs. great recipe.  Sometimes i add extra scotch bonnets and either/or pineapple/lime juice.  I wish i made more of it.

Share this post


Link to post
Share on other sites

I found a pimento wood wholesaler here.  Looking to get as authentic as possible. 

Share this post


Link to post
Share on other sites
1 minute ago, Bier Meister said:

Did the jerk marinade with bone in thighs. great recipe.  Sometimes i add extra scotch bonnets and either/or pineapple/lime juice.  I wish i made more of it.

Ooh... pineapple... that would have been a good add.

  • Thanks 1

Share this post


Link to post
Share on other sites

I basically just marinated the chicken in the jerk sauce all night, cooked the black beans (not the right kind, can't find those here) and then served over rice with more sauce.

It was pretty bland. 

Share this post


Link to post
Share on other sites
Just now, titans&bucs&bearsohmy! said:

Ooh... pineapple... that would have been a good add.

I can totally see a sichuan or thai version of this

Share this post


Link to post
Share on other sites
1 minute ago, titans&bucs&bearsohmy! said:

I basically just marinated the chicken in the jerk sauce all night, cooked the black beans (not the right kind, can't find those here) and then served over rice with more sauce.

It was pretty bland. 

mrs and daughter often chuckle that I can't just leave a store-bought product alone. ....always doctor

Share this post


Link to post
Share on other sites
Just now, Bier Meister said:

I can totally see a sichuan or thai version of this

Yeah.

Yesterday, my friend and I made Indian tacos. Homemade roti (she's indian) killer chicken curry, and an Indian salad with yogurt mint dressing on top.

Focking killer.

I'm convinced that Mexican and Indian would fuse really well. Use jalepeno and black bean and such in Indian food, use curries and such in Mexican dishes...

We were quite proud of ourselves. 

  • Like 1

Share this post


Link to post
Share on other sites
2 minutes ago, titans&bucs&bearsohmy! said:

 

I'm convinced that Mexican and Indian would fuse really well. Use jalepeno and black bean and such in Indian food, use curries and such in Mexican dishes...

We were quite proud of ourselves. 

When i consider fusion, I think about latitude and micro climates (or strong contrasts).  you will see similarities in climate, growth, and harvesting in those similar zones

Share this post


Link to post
Share on other sites

Create an account or sign in to comment

You need to be a member in order to leave a comment

Create an account

Sign up for a new account in our community. It's easy!

Register a new account

Sign in

Already have an account? Sign in here.

Sign In Now
Sign in to follow this  

×