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Jamaican Jerk Shrimp with Papaya and Pineapple
Diabetic Living Magazine
“Shrimp marinated with Jamaican seasonings, papaya, pineapple, and red sweet peppers make a wonderful small bite or appetizer.”
2 pounds frozen peeled, large cooked shrimp (with tails)
1 tablespoon Jamaican jerk seasoning (see Tip)
1 tablespoon cooking oil
½ 24 to 26-ounce jar refrigerated sliced papaya, drained and coarsely chopped (1¼ cups)
1 (8 ounce) can pineapple tidbits, drained and chopped
¼ cup chopped roasted red sweet peppers
¼ cup sliced green onions
1 teaspoon finely shredded lime peel
2 tablespoons lime juice
2 cloves garlic, minced
Green onions (optional)
1Thaw shrimp. Place shrimp in a resealable plastic bag. Add jerk seasoning and oil to shrimp. Seal bag; turn to coat shrimp. Chill for 30 minutes.
2Meanwhile, in a medium bowl, combine papaya, pineapple, roasted peppers, sliced green onions, lime peel, lime juice, and garlic. Cover and chill until serving time.
3To serve, gently stir together shrimp and fruit mixture. If desired, garnish with whole green onions.
Tip: Look for jerk seasoning in the herb and spice section of a large supermarket. To make homemade jerk seasoning, in a small bowl, combine 1- ½ teaspoons dried thyme, ½ teaspoon ground allspice, ½ teaspoon ground black pepper, ⅛ teaspoon salt, ⅛ teaspoon ground cinnamon, and ⅛ teaspoon cayenne pepper.