Montserrat Jerk Prawns is a traditional Montserratian spice blend typically used as a spicy coating for chicken and fish, here the original version is given, using the original native spices. The full recipe is presented here and I hope you enjoy this classic Montserratian version of: Montserrat Jerk Prawns.
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This is a slightly unusual (but still delicious) festive recipe from Montserrat that combines jerk prawns (shrimp) with cranberries and cranberry sauce for a hot, sweet and sour snack or starter that will go down a storm for Christmas dinner or a New Year party.
Ingredients:
500g king prawns, peeled and de-veined
100ml green seasoning
1 tbsp jerk seasoning
4-5 garlic cloves, finely chopped
leaves from 5-6 sprigs of thyme, chopped
1 tbsp honey
1 tbsp soy sauce
1 lime, juiced
4 tbsp whole berry cranberry sauce
6 tbsp fresh or dried cranberries
2 tbsp olive oil
Method:
Blend together the green seasoning, jerk seasoning, garlic, thyme, honey, soy sauce and lime juice in a bowl. Add the prawns and toss to coat then place in your refrigerator and set aside to marinate for 60 minutes.
Heat the olive oil in a wok or frying pan and when hot add the prawns (reserve left-over marinade). Cook for about 3 minutes per side, or until just opaque then add the remaining marinade, cranberry sauce and cranberries.
Cook for 2 minutes, until the prawns are nicely coated in the sauce. Turn out onto a warmed plate and serve with lime wedges.
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