As you know I always feature a yummy recipe or menu on Friday’s. Until now, I’ve depended on my own culinary skills for these posts. This post is a bit different since I stumbled over this recipe first from the fabulous blog, Providence, Ltd., http://providenceltddesign.com/, which then led to another site, Closet Cooking, http://www.closetcooking.com/. This just looked too yummy not to share it with my readers. So here goes! With the wild Georgia shrimp available in our area, this should be a super wonderful dish to prepare and share with friends and family!
Jerk Shrimp Tacos with Pineapple Salsa
Yum! We are definitely excited about these yummy tacos!
Ingredients
- 1 pound (16-20) shrimp, peeled and deveined
- 1/2 cup jerk marinade
- 2 cups cabbage, sliced
- 1/2 cup pina colada crema (see below)
- 12 small corn tortillas, warmed
- 2 cups grilled pineapple salsa (I added 1/2 red pepper, diced this time.)
Directions
- Marinate the shrimp in the the jerk marinade for at least 20 minutes and up to over night.
- Skewer the shrimp and grill over medium-high heat until cooked, about 1-3 minutes per side.
- Toss the cabbage in half of the crema.
- Assemble tacos by placing the slaw on the tortillas, followed by the pineapple salsa and shrimp finally topping with a drizzle of crema.
How about some cool and creamy pina colada crema for the top?
Pina Colada Crema
All of the flavours of pina colada in a crema that is perfect for jerk tacos and other Caribbean inspired dishes!
Servings: 1 cup
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
- 1/2 cup sour cream (or Greek yogurt)
- 3 tablespoons pineapple
- 2 tablespoons coconut cream
- 1 tablespoon rum (or 1 teaspoon rum extract) (optional)
Directions
- Puree everything in a food processor and enjoy!
Tip: If you cannot find coconut cream, open a can of coconut milk without shaking it and use the thick white part on the top which is coconut cream.
Thanks so much Closet Cooking for such a great recipe!
