Caribbean Jerk Shrimp

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Contributor:

Larry Bradshaw Pontiac, Illinois

 

Ingredients:

  • Caribbean Jerk Shrimp 25-50 Tail-on, Peeled/Deveined Shrimp (Colossal or extra large size works best for me)
  • 1 bottle of KC Masterpiece Caribbean Jerk Marinade
  • Wood chips (Since the shrimp cook fast, mesquite is best to get a real smoky flavor, but any wood can be used with good results)

Instructions:

  1. Place thawed and rinsed shrimp into a gallon size food storage bag.
  2. Pour entire bottle of marinade into bag.
  3. Refrigerate for 2 hours.
  4. Place wood chips in the Orion Cooker. Light the cooker and wait for the wood chips to produce heavy smoke.
  5. Place the shrimp onto 2 grates. Use the middle and top locations for cooking, and the bottom grate to catch the ones that fall through. Place the grates in the cooker and close the lid.
  6. Lift the lid after 8 minutes to check for doneness.

Additional Comments:

The shrimp are done when the tail turns pink and the body has changed from gray to white/pink. If overcooked, they become a little tough and rubbery, so check often. These are also great re-heated. 

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