Jerk Shrimp Kebabs with Tomatoes, Onions, and Peppers
We’re always looking for new ways to cook shrimp. Here, the lip-smacking shrimp and veggies cook on skewers at the same time, making the meal fast and easy enough for a weeknight meal, even if shrimp seem like Saturday-night kind of food. Kids can even help out with threading the food onto the skewers. Serve this spicy recipe over Coconut-Orange Cashew Rice (page 66) and you’ve got a complete and extra special meal.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
If using bamboo skewers, soak them in water for at least 20 minutes. Preheat the broiler or prepare the grill.
Step 2
To make the marinade: In a large bowl, whisk together the jerk sauce, 1/2 cup of the olive oil, the ginger, salt, and pepper. Add the shrimp and toss to coat. Cover and marinate for 15 minutes.
Step 3
In a separate bowl, toss the tomatoes and onion with the remaining 2 tablespoons olive oil. Season with salt and pepper.
Step 4
Spread the vegetables out on a large plate and microwave them for 2 minutes. Let the vegetables cool slightly, then thread them onto skewers along with the shrimp.
Step 5
Place the skewers on a rimmed baking sheet lined with aluminum foil, or, if grilling, place on the grill. Cook, turning once, for 5 to 6 minutes more, or until the vegetables are tender and the shrimp are opaque. Garnish with the parsley before serving.
a bit more, y’all
Step 6
If you can’t find jerk sauce, you can skip it and make this even simpler. Just brush the shrimp and veggies with olive oil, season with salt and pepper, and grill as directed. The shrimp won’t be spicy, but their sweet flavor will really shine.
