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

 Recipe

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

 

Procedure

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.

Serves 4