Friday, July 30, 2010

July 24th - Jerk Jumbo Prawn Skewers and Red Beans and Rice

Jerk Jumbo Prawn with Grilled Zucchini and Rice and Beans

We were all set to go out tonight but the patio we wanted to eat at was fully booked. We suspected because of the fireworks tonight.  No matter.  We had a friend visit with his 3, THREE, very energetic kids.  Suffice it to say that, we needed the rest.

It is summer after all and what is more glorious and easier than the BBQ.  We try, whenever we can, to avoid turning on the stove all together.  Though, as we were doing Jerk, we did need rice so it was one for a bit.

Jerk Jumbo Prawn Skewers

16 Jumbo Prawns, in shell, deveined
1.5 T Jerk Seasoning, you can use 1 T if you want less spicy
3 sprigs or 1 t fresh Thyme leaves
3 T Olive Oil or Canola Oil (it's not about flavour just marinading but we use EVO for most things)
1 t Curry powder
1/2 T fresh cracked Black Pepper
1 t Sea Salt, AT THE VERY END

Jerk Seasoning is easily bought in most specialty food shops.  Try not to buy too mainstream a brand i.e. mass market that sell parsley and thyme.  They will often be heavier on the the wrong spices and quite laden with Salt.  Try to find a blend that has NO salt.  Who needs to pay Jerk prices for Salt.  That goes for all those blends.  I like Walker's.  Actually, Loblaws have a wet blend that is pretty good. I'm not sure if they make it anymore but it was mouth searingly authentic :^)

It is preferable that the Prawn are still in shell but if you do not want to fuss whilst eating, do not worry.  Try to devein though.  Split with a shallow cut down the back and scrap out the black string.  It will just reduce the grittiness. You can often buy them already ready for the BBQ this way.

In a large mixing bowl, place the Prawn.  Drizzle the oil over and toss by flipping the bowl or if you cannot manage this without decorating your floor, then use tongs.  Sprink over the Spices and Herbs and toss thoroughly.  Do not add the Salt.

Leave the Prawn in the fridge and stir every 15 minutes for at least an hour.  10 minutes before BBQ, add the Salt and toss. 

Skewer 4 Prawn per skewer.  Use any remaining marinade to brush on the skewers as they BBQ.  Do not use this as garnish after cooking.   I needs to be cooked.

If you are using wooden or bamboo skewers, soak in water in a pan for at least an hour.  It will help reduce the burn.

We served the skewers with some BBQ Yellow Zucchini Slices and Jasmine Rice which I cooked with a mind African Pilau Spice blend and Red Kidney beans.  YUMMO!

We had one of my favourite Delta Pinot Noir.  Full summer and Raspberries.  Gorgeous.

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