Jerk Seafood Packs Recipes

JERK SEAFOOD PACKS

Steps:

• Light grill.
• In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
• Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
• Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat.
• Tear off four 20-inch-long sheets of extra-heavy-duty foil.
• Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp in a layer on the seafood. Cover with 2 remaining sheets of foil; fold up the edges all around to seal.
• Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the eseafood into shallow bowls.
• Serve with garlic bread.

SWEET AND SPICY JERK SHRIMP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line two 10x15-inch baking pans with foil.
• Peel and devein shrimp, leaving tails intact if desired. Rinse shrimp and pat dry.
• Gently toss shrimp together with pineapple, bell peppers, red onion, jalapeno, oil, and jerk seasoning in a large bowl. Divide mixture between the prepared pans.
• Roast in the preheated oven until shrimp are opaque, about 15 minutes.
• Sprinkle with cilantro and serve with brown rice and lime wedges.

CARIBBEAN JERK CHICKEN PACKETS

Steps:

• Place chicken breast in large zip lock baggie and add jerk marinade. Allow to sit for at least 1 hour -- overnight even better! Taking 2 sheets of foil per person -- spray foil -- add chicken, and divide remaining ingredients between each of the four packets. Add 1/4 cup of marinade to each packet and splash of pickapeppa if using Cook on the grill on low heat for 30 minutes -- or until juices are clear.