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Bahama Breeze is located in Eleuthera, a long slender tranquil island in the Bahamas. It features astonishing number and variety of untouched beaches and pleasant assortment of vibrant peaceful villages.
Does anyone know the recipe for the "fire roasted jerk shrimp" appetizer at Bahama Breeze?
* First Jamaican jerk is a seasoning consisting of: Scotch bonnet,
* allspice and
* thyme.
Start with fresh whole spices that you toast in a hot dry heavy skillet until they just start to give off a toasty aroma. The next step in the preparation of Jamaican jerk is to remove the stems from the Scotch bonnets (and optionally the seeds and placenta - ribs). The spices are then ground together in a spice blender (a clean coffee grinder or a regular blender). Remember not to inhale any of the Jamaican jerk dust.
* The next step in the production of Jamaican jerk seasoning is to turn it into a paste. Add any of the following: lime juice ****
* orange juice ***
* rum *
in sufficient quantity to turn the Jamaican jerk seasoning into a paste thick enough to stick to the meat. Do not over thin - it is not a marinade. Think of Jamaican jerk as a moist dry rub. In fact you need to rub the Jamaican jerk seasoning into the *scored* meat.
Coat your food of choice with the Jamaican jerk seasoning. Chicken and pork are favorites. But it works quite well with seafoods: shrimp, scallops or any firm fleshed fish that is amenable to grilling.
Grill very slowly for several hours over a wood fire into which you have dropped whole allspice berries. Do not stint. Use a neutral hardwood such as oak. Add well soaked oak chips to the fire for the necessary clouds of aromatic smoke. (All of this is a substitute for grilling over allspice branches). Of course, you are using standard indirect grilling methods with a drip pan under the grillee and the fire off to one side.
* This slow cook method is Jamaican jerk: the cooking method.
* At the end of which you now have Jamaican jerk: the dish.
Serve with plenty of beer and a whole milk yoghurt for emergency cooling.
Typical accompaniments include mango salsa, rice and black beans and sweet potatoes roasted over the same fire.
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