Jerk Shrimp Po' Boy
This recipe comes courtesy of Dan Filarecki, Dolphin Stadium's executive chef.
| ITEM: JERK SHRIMP PO BOY | YIELD: 6 SERVINGS |
| INGREDIENTS | PORTION |
| 16/20 CT. SHRIMP, RAW TAIL OFF | 36 PCS. |
| BAMBOO SKEWERS 6" | 6 EACH |
| JERK MARINADE | 1 QT. |
| MANGO SALSA | 12 OZ. |
| ICEBERG LETTUCE, SHREDDED | 3 OZ. |
| HOAGIE ROLL, 6" | 6 EACH |
| CILANTRO, FRESH CHOPPED | 2 OZ. |
Place six pieces of shrimp on a bamboo skewer and put into a Ziploc bag and cover with jerk marinade, close and refrigerate overnight. Prepare grill source( propane or charcoal) to a medium high heat 350 degrees, place skewered shrimp onto the grill and leave for 4 minutes, turn over and grill for an additional 4 minutes. While shrimp is grilling, split hoagie roll and fill with 1 oz. shredded iceberg lettuce. When shrimp is done grilling place, skewered shrimp onto the lettuce bedded roll and remove the skewer. Top the grilled shrimp with mango salsa & chopped cilantro.
| ITEM: JERK MARINADE | YIELD: 1 QUART |
| INGREDIENTS | PORTION |
| SCALLIONS,SLICED | 1 BUNCH |
| GARLIC, CHOPPED | 1/8 CUP |
| SHALLOTS, CHOPPED | 1/8 CUP |
| THYME, FRESH | 1/4 CUP |
| JALAPENO,FRESH CHOPPED | 3 EACH |
| SCOTCH BONNET PEPPER, FRESH CHOP | 1 EACH |
| LIME JUICE, FRSH. SQZ. & ZESTED | 2 EACH |
| JERK SEASONING | 1/2 CUP |
| HONEY | 1/2 CUP |
Combine all ingredients together with a blender and place into a covered non-reactive container keep under refridgeration for up to one week.
| ITEM: MANGO SALSA | YIELD: 1/2 QUART |
| INGREDIENTS | PORTION |
| RED ONION, FINE DICE | 1/2 CUP |
| RED BELL PEPPER, FINE DICE | 1/4 CUP |
| YELLOW BELL PEPPER, FINE DICE | 1/4 CUP |
| GREEN BELL PEPPER,FINE DICE | 1/4 CUP |
| MANGO, FRESH MEDIUM DICE | 1 CUP |
| HONEY | 1/4 CUP |
| LEMON, JUICED & ZESTED | 1 EACH |
| LIME, JUICED & ZESTED | 1 EACH |
| SALT & WHITE PEPPER | TO TASTE |
Combine all ingredients together and place into a covered non-reactive container keep under refridgeration for up to one week.