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Monday, September 2, 2013

Caribbean Jerk Shrimp Tacos with Pineapple Salsa and Pina Colada Cremá

Seafood, Seafood, Seafood (admit that you just read that in a "Marsha, Marsha, Marsha, kind of Brady Bunch voice) is my food of choice. I seriously think I could eat it for breakfast, lunch and dinner. So when I found a recipe for jerk shrimp tacos, I just knew I had to try it. Now granted, these days I am on the low carb band wagon, so I had mine without the shells, but I did try one small bite of my hubbies with the shell. It about knocked my socks off. Ok so it's summer in Southern California  and I definitely was not wearing socks, but if I  had been, they would have been knocked right off! So get outside, stoke up the grill and get to cooking!
Recipe Adapted From: http://www.closetcooking.com/2013/08/jerk-shrimp-tacos-with-pineapple-salsa.html
 ** Note: I found the crema a little runny, so next time I would add a little extra plain yogurt to it to thicken it up

1 pound (16-20) shrimp, peeled and deveined

1/2 cup jerk marinade (recipe follows)
2 cups red cabbage, sliced or grated
1/2 cup pina colada cremà (recipe follows)
12 small corn tortillas, fried or warmed
2 cups pineapple salsa (recipe follows)

Jerk Marinade: 
1 Jalapeno Pepper
2 cloves garlic
1 tablespoon ginger, grated
2 green onions
1 tablespoon thyme, chopped
1 tablespoon allspice
3/4 teaspoon nutmeg
3/4 teaspoon cinnamon
1 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon oil
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tablespoon dark rum
1/2 orange, juice and zest
1 lime, juice and zest

Puree all the jerk marinade ingredients in the food processor until smooth. Set aside.

Prepare your pineapple salsa (recipe follows) and set aside in the refrigerator until time to assemble your tacos. 
Prepare your Pina Colada cremà (recipe follows) and set aside in the refrigerator until time to assemble your tacos
Toss the cabbage in half of the pina colada cremà. Set aside

Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night. 
 Place the shrimp on a skewer and grill over medium-high heat for about 1-3 minutes per side, or until cooked through. 
Assemble your tacos by placing slaw on the warmed/fried tortilla, then some pineapple salsa followed by the shrimp and a drizzle of pina colada cremà. 

Pineapple Salsa

1/2 pineapple, peeled, cored and sliced
1/2 red onion
1/2 red bell pepper,
1 jalapeno pepper
1 lime, juice and zest
1/2 cup cilantro
salt to taste

Mix all ingredients in the food processor by pulsing until you reach salsa consistency. If you don't have a food processor, just chop everything finely and mix together.

Pina Colada Cremà 
1/2 cup plain nonfat Greek yogurt (you can also use sour cream)
3 Tbsp fresh pineapple chunks
2 Tbsp coconut cream
1 Tbsp coconut rum

Mix all ingredients together  in the food processor or blender until thoroughly combined and smooth. I found this a bit "runny" for my taste so I added a little extra plain yogurt to mine.

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