Island Jerk Prawns
A bit of heat, a bit of sweet just like the Caribbean, this quick and easy marinade brings out the succulent briny flavour of BC prawns. Whether in the backyard or on the beach, these prawns are sure to be a hit. Pair with Sandhill Sovereign Opal wine.Ingredients
Serves 4-6 as a starter or part of a light dinner
2 tbsp (30 ml) The Kraken Black Spiced Rum
2 tbsp (30 ml) ground allspice
2 tbsp (30 ml) brown sugar
1 tbsp (15 ml) dark soy sauce
1 tbsp (15 ml) fresh thyme leaves
1½ tsp (7.5 ml) Spanish sweet paprika
½ tsp (2.5 ml) ground cinnamon
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) salt
¼ tsp (1 ml) ground nutmeg
3 cloves garlic
2 habanero or Scotch bonnet peppers, seeds removed
1 bunch green onions, roughly chopped
½-in (1.25 cm) knob fresh ginger, roughly chopped
2 lbs (900 g) whole prawns, deveined with heads and shells on
mango chutney, to serve
sliced limes, to serve
Instructions
- In a blender, combine all ingredients except prawns, chutney and limes. Purée on high speed until smooth, scraping down sides as needed.
- In a large bowl, pour jerk rub over prawns and gently massage to coat evenly. Cover and let marinate in refrigerator for 8 to 24 hours.
- Remove prawns and brush off excess marinade.
- Preheat barbecue grill to medium-high. Lightly oil grill.
- Grill prawns for 2 to 3 minutes per side, until pink and cooked through.
- Transfer cooked prawns to a platter and serve with mango chutney and plenty of limes.
- * Always wear gloves when handling hot peppers, and avoid touching your face and eyes.
- ** To prepare prawns, use a sharp pair of kitchen scissors to cut down back of shell, starting just behind head and stopping just before tail. Locate dark vein and gently pull to remove and discard.