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Jerk Shrimp with Mango Salsa & Soured Cream

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By Gremolata Kitchen

Serving Size:  4

Class:    Easy (under 30 minutes)

This recipe comes from Virginia Burke, the author of Eat Caribbean and a specialist in Jamaican cuisine.  It is referred to as “Bite and Kiss” for good reason as it is the perfect combination of “jerk” heat and cooling sweetness.  Vidalia onions, red and green peppers, and mangos are finely chopped and dressed.  To accompany it, a lovely soured cream which is a perfect heat-neutralizing side for the spicy jerk shrimps, making this a great patio lunch feature.  We love it along with our Jerk & Rum Braised Baby Back Ribs and a nice crisp Pinot Grigio, al fresco of course.


For the Shrimp:

2 Pounds of 4oz. Jumbo Raw Prawns, peeled and de-veined

3 Tablespoons of Jerk Seasoning (Click HERE for Recipe)

4 Tablespoons of Olive Oil

For the Salsa:

1 Red pepper, de-seeded and diced

1 Green pepper, de-seeded and diced

1 Vidalia Onion or other Sweet Onion, chopped

1 Celery Stick, diced

1 Firm Mango, Peeled, stoned and diced

For Salsa Dressing:

¼ Cup of Olive Oil

2 Tablespoons of Wine Vinegar

Salt & Pepper

For the Soured Cream:

4 Tablespoons of Sour Cream

4 Tablespoons of Mayonnaise

1 Tablespoon of Creamed Horseradish

1 Teaspoon of Lemon Juice


Mix the prawns in the jerk seasoning and olive oil and set aside to marinate for one hour.

While the shrimp is marinating, make the salsa: combine all the diced ingredients together in a separate dish.

For the salsa dressing, mix all ingredients and stir into the salsa ingredients.

For the dip, mix the sour cream, mayonnaise, horseradish and lemon juice together in a bowl then chill until ready to use.

Preheat your grill or barbecue.

Grill the marinated shrimps in batches of two or add them to a skewer and grill accordingly for 2 minutes on each side.

To serve, place the shrimp on a platter with the salsa and drizzle with some of the soured cream OR serve on separate platters and serve family-style.

Cook Smart Tip:

If you cannot find any mangos, you can try this recipe with papaya, pears, apples, etc..  Let your creativity take control!



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