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Caribbean Jerk Stir-fry


    Caribbean Jerk Stir-fry

    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.


    Jerk Sauce

    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


    Caribbean Jerk Stir-fry



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