In Panache Jamaica's Spring 2011 issue, get together your friends and family and plan a Seafood Soiree with Rainforest Seafood using the recipes we have in store for you! To give you a taste of what's to come, try the Seafood Market Jerked Shrimp Cocktail by Corporate Chef Randie Anderson! Get your copy of PJM on newsstands in April for all the recipes for your planning!
Seafood Market Jerked Shrimp Cocktail
Flame Grilled with Appleton Rum & Jamaican Jerk Rub Accented with Blue Mountain Coffee
In a Spicy East Indian Mango, Pineapple & Papaya Compote Tossed with Sour Sop & Orange Segment
Drizzled with a Cilantro Peanut Sauce
Garnished with Baby and Green Plantain Chip
1lb Rainforest Seafood Jumbo Shrimp
3oz Jamaican Jerk Seasoning ( use a wet rub)
4oz Appleton Gold Rum
4oz Blue Mountain Coffee and cooled at r/m temp
1oz each Small Diced Mango, Pineapple, Papaya.
1oz Orange segments
4oz Sour Sop juiced leaving some pulp
8oz Coconut Milk
1 sprig Fresh Cilantro
3oz Peanut butter
1pc Baby lettuce heart
1pc Thin length wise sliced green plantain
Marinate Rainforest Seafoods Jumbo Shrimp with Jerk, While grilling baste with rum.
Combine Diced fruits orange segments and Sour Sop juice and toss together and set in a martini glass.
Thin peanut butter with hot coconut milk and add fresh cilantro, drizzle on top of compote and allow to stream down inside of the glass.
Pick fresh baby green leaf and garnish with plantain chip.