Jamaican Shrimp Roll
Serves: 6
INGREDIENTS
Jerk marinade
(makes 1⁄2 cup)
1⁄2 small red onion, chopped
1 long red chilli or 1⁄2 teaspoon chilli flakes
1 tablespoon grated ginger
2 teaspoons thyme leaves
2 cloves garlic, chopped
zest & juice of 1 lime
1⁄2 teaspoon each ground allspice, cinnamon, freshly grated nutmeg
1 tablespoon each brown sugar, soy sauce, vegetable oil
1 teaspoon salt, freshly ground pepper
Filling
500g raw, peeled shrimp
1⁄2 teaspoon salt
1⁄2 red onion, thinly sliced
vegetable oil
6 fresh flour tortillas
1⁄2 lettuce, shredded
300g chopped fresh pineapple
1⁄4 cup each fresh coriander and mint leaves
METHOD
Combine the marinade ingredients in a blender and process until smooth. Store in the refrigerator for up to a week.
Combine the shrimp, jerk marinade and salt. Stir to combine and allow to sit for 1⁄2 hour. Soak the red onion in cold water for 20 minutes, drain and dry.
Heat a little oil in a heavy frying pan and sauté the shrimp until they are just cooked through. Allow to cool.
To assemble: Warm the tortillas and spread with shredded lettuce, red onion, herbs and pineapple leaving a 3cm border along the bottom edge. Top with the shrimp mixture and fold the empty border up onto the filling. Starting at one short end, roll the bread up. Wrap in wax paper or a napkin and serve. Serves 6
Related Content
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!