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Red Stripe Shrimp

Created by jclawson, Monday, 06 December 2010


This recipe was developed by Cindy Hutson of Ortanique, another of Miami’s standout restaurants. It’s a snap to marinate and grill. Because of its Jamaican jerk character, Cindy uses the national Jamaican beer, Red Stripe, but any beer will do. As a shortcut, I substitute ground ginger for fresh and 1/2-teaspoon ground allspice for the berries. Don’t substitute for the fresh garlic and shallots.


At a glance
4 pounds large shrimp, peeled and deveined
6 cloves garlic, crushed
4 shallots, sliced
1 bunch thyme
Small knob of ginger, grated
4 allspice berries, bruised
2 tablespoons jerk paste
1 bottle beer
1/4-cup teriyaki sauce
1/4-cup sesame oil
Large tomato, diced


Whisk together everything but the shrimp in a large bowl. Add the shrimp and refrigerate for at least two hours. Remove the shrimp from the bowl and discard the marinade. Grill the shrimp separately and serve as finger food; or thread it on skewers in meal-size portions, grill, and serve on plates. This recipe makes 12 to 15 appetizer portions and four to six dinner servings.

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