Spicy jerk seasoning is a mainstay of Jamaican cooking. While there is no definitive recipe, you will usually find Scotch bonnet peppers, allspice, onion, thyme, and garlic as the flavour base. Scotch bonnet peppers carry a lot of heat and should be handled with plastic gloves when slicing them, although in this recipe they go right in the blender so gloves are not necessary.
1 medium onion, chopped
1/2 cup (125 mL) green onion, chopped
2 cloves garlic
1 tsp (5 mL) fresh ginger, chopped
1 tsp (5 mL) sea salt
2 tsp (10 mL) fresh thyme or 1 tsp (5 mL) dried
2 Tbsp (30 mL) ground allspice
1/2 tsp (2 mL) cinnamon
1/4 tsp (1 mL) nutmeg
1 tsp (5 mL) fresh ground black pepper
1 or 2 Scotch bonnet peppers
16 to 20 medium shrimp, peeled (optional)
2 Tbsp (30 mL) organic coconut oil
1 cup (250 mL) sweet potato, peeled and thinly sliced
1 cup (250 mL) collard greens, thinly sliced
1 cup (250 mL) small broccoli and cauliflower florets
1 lime, juiced
Add jerk sauce ingredients to food processor and blend to a paste consistency. Set aside.
If using shrimp, warm wok over medium-high heat, then add 1 Tbsp (15 mL) coconut oil. Add shrimp, toss to coat, and season lightly. Cook, stirring constantly, until pink and flesh is opaque, about 3 to 4 minutes. Remove to plate and cover to keep warm.
Wipe out wok with a clean, absorbent cloth, reheat, and add remaining 1 Tbsp (15 mL) coconut oil. Add vegetables and season. Cook, stirring, until crisp-tender, about 5 minutes.
Add shrimp (if using) and jerk sauce and stir for 1 minute to heat through.
Remove from heat, add lime juice, and serve. Steamed brown rice makes a great accompaniment to this dish.
Makes 4 servings.
Each serving (based on a recipe made with 16 shrimp) contains: 120 calories; 7 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 15 g carbohydrates; 3 g fibre; 73 mg sodium
Pairing tip: Belgian abbey-style beers have a sweet note that would pair well with the spicy jerk seasoning. For a nonalcoholic option, a refreshing ginger beer would also hit the spot!
source: “Wonderful Winter Stir-Fries“, alive #339, January 2011