Blue Ribbon Winning Jerk Shrimp with Blueberry Cocktail Sauce

This Dish won the the blue ribbon in the appetizer category at  the 2022 North Carolina Blueberry Festival

I was looking to do something savory with the blueberries, but also someting new and unexpected.

I am really happy with the outcome, the spicy earthyness of the shrimp combined with the sweetness of the blueberry and then that little bite from the horseradish, all comes together in a perfect bite.

My first goal was to make a blueberry ketchup, and that’s just what i did, I used the blueberries in place of the tomato and cooked it just like i was making ketchup.

I then did a scaled down version of my jamaican jerk spice blend, and marinated and then grilled the shrimp

Its a great dish and easy to make, perfect for company or to take to your next docktail.

Jamaican jerk Shrimp with Blueberry Cocktail Sauce

Spicy Jamaican shrimp with sweet blueberry cocktail sauce

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Servings 4 people

Calories 270 kcal

Ingredients

  

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Blueberry Cocktail Sauce

• 2 cloves garlic roughly chopped
• 1 shallot roughly chopped
• 2 inches fresh ginger, peeled and roughly chopped
• 2 sprigs fresh thyme
• 1 tbsp avacado oil
• 1 cup fresh blueberries
• 1/4 cup brown sugar
• 1/4 cup red wine vinegar
• 1 tsp dried celery flakes
• 2 tbsp ground horseradish
• 1/2 tsp fresh lemon juice
• salt and pepper to taste

Jerk Spice

• 1/2 tbsp garlic power
• 1/2 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp allspice
• 1 tsp dried parsley
• 1 tsp chili powder
• 1/2 tsp fresh ground black pepper
• 1/2 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp cumin
• 1 tbsp brown sugar
• 1/4 tsp cayenne pepper optional

Shrimp

• 1 pound 16-20 shrimp peeled and deveined

Marinade

• 6 oz pineapple juice
• 1 tsp avocado oil

Instructions

 

Blueberry Cocktail sauce

• In a heavy bottom saucepan, over medium heat add the oil, garlic, shallot, and ginger
• Cook stirring frequently for about 2 minutes until the shallot is translucent
• Add the vinegar, brown sugar, thyme, and blueberries
• reduce heat and simmer for 30 minutes, stirring and smashing the blueberries often
• Pour into a fine-mesh strainer set over a bowl
• Using the back of a spoon, press the mixture thru the strainer to extract all the liquid
• let come to room temperature
• Add the horseradish, salt and pepper, and lemon juice
• With a spice grinder or mortar and pestle grind the dried celery flakes
• Add the sauce and let chill in the fridge until ready to serve

jerk seasoning

• In a spice grinder or mortar and pestle add all the spices
• Grind a few times

Marinade

• in a bowl whisk the oil into the pineapple juice
• Whisk in the jerk seasoning
• Add the shrimp and stir to make sure all shrimp are covered
• Let marinate for 30 to 40 minutes

Cook shrimp

• Heat grill to 350-400 degrees
• Brush the grill grates with vegetable oil
• Place shrimp on the grill and spoon half the marinade over the shrimp
• Grill for 2 minutes
• Flip the shrimp and pour the remaining marinade over the shrimp
• cook for 2 minutes
• Remove to a plate and place in a single layer
• Let come to room temperature
• Place in the fridge to chill until ready to serve
• Serve the shrimp with the blueberry cocktail sauce

Nutrition

Serving: 4ozCalories: 270kcalCarbohydrates: 32gProtein: 24gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 183mgSodium: 185mgPotassium: 507mgFiber: 2gSugar: 26gVitamin A: 240IUVitamin C: 12mgCalcium: 124mgIron: 2mg

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