Jamaican jerk Shrimp with Blueberry Cocktail Sauce
This dish won the blue ribbon at the North Carolina Blueberry Festival in 2022. I thought people would think I was a little crazy pairing shrimp with blueberries, but I went for it, and it paid off. The spice from the shrimp and the sweetness from the blueberry are just perfect together.
Ingredients
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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