JERK SHRIMP CUKE BITES
25 PIECES
1 # JUMBO SHRIMP raw, peeled and deveined, tails removed (about 25 pieces)
2 T OLIVE OIL
1 ½ T JAMAICAN JERK DRY SEASONING
1 ENGLISH CUCUMBER, cut into 25 slices
2 t LIME JUICE
1/3 C SOUR CREAM
KOSHER SALT & FRESH BLACK PEPPER, to taste
CAYENNE PEPPER, garnish
In a small bowl, stir together the shrimp, olive oil, jerk seasoning and salt and pepper. Cover with plastic wrap and let marinate overnight. Remove the shrimp from the fridge 30 minutes prior to cooking, so the shrimp can come to room temperature. Preheat a grill pan on high heat and place the shrimp on the hot grill pan, cooking for 3 minutes on one side. Flip and cook for an additional 2 minutes on the other side. Immediately remove from heat and set aside to cool.
In a small bowl, stir together the lime juice and sour cream. Season to taste with salt and pepper.
Place the slices of cucumber on a platter. Top with a shrimp and then a small dollop of citrus cream. Dust with a sprinkle of cayenne pepper and serve.
1 # JUMBO SHRIMP raw, peeled and deveined, tails removed (about 25 pieces)
2 T OLIVE OIL
1 ½ T JAMAICAN JERK DRY SEASONING
1 ENGLISH CUCUMBER, cut into 25 slices
2 t LIME JUICE
1/3 C SOUR CREAM
KOSHER SALT & FRESH BLACK PEPPER, to taste
CAYENNE PEPPER, garnish
In a small bowl, stir together the shrimp, olive oil, jerk seasoning and salt and pepper. Cover with plastic wrap and let marinate overnight. Remove the shrimp from the fridge 30 minutes prior to cooking, so the shrimp can come to room temperature. Preheat a grill pan on high heat and place the shrimp on the hot grill pan, cooking for 3 minutes on one side. Flip and cook for an additional 2 minutes on the other side. Immediately remove from heat and set aside to cool.
In a small bowl, stir together the lime juice and sour cream. Season to taste with salt and pepper.
Place the slices of cucumber on a platter. Top with a shrimp and then a small dollop of citrus cream. Dust with a sprinkle of cayenne pepper and serve.
