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Jamaican Black Pepper Shrimp

Difficulty Intermediate
Prep Time: 30 min Cook Time: 20 min Rest Time: 5 min Total Time: 55 mins
Servings 6
Best Season Suitable throughout the year
  • 2 Plantains
  • 1 teaspoon Himalayan Salt
  • 1 cup Jasmine Rice
  • 2 cups Water
  • 3 tablespoons Olive Oil
  • 1 can Black beans
  • 2 pounds Large Shrimp (Buy it peeled, deveined, cleaned and tail off for faster prep-work)
  • 2 1/4 cups Butter
  • 1/2 cup Rice flour
  • 1/4 teaspoon Cayenne Pepper
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon thyme
  • 1 cup Chicken Broth
  • 3 tablespoons Minced Garlic
  • 1/2 cup Ginger ale
  • 3 tablespoons Worcestershire Sauce
  • 1/2 cup Dark Corn syrup (light corn syrup is fine too)
  • 1/4 cup Brown Sugar
  • 2 tablespoons Jerk Seasoning
  • 1 can Sliced Peaches
  • 1 Tomato
  • 1 Mango
  • 4 Sprigs of Parsely
  1. Start with the plantains. Cut slanted until the entire plantain is cut. Deep fry at 350º until brown. Season with salt to taste.

    Properly cook the Jasmine rice (2 cups of water for 1 cup of rice). Add 1 Tbsp of olive oil. Once the rice comes to a boil, drain the starched water and refill the pot with fresh water, even with the half- cooked rice. After, set the heat to medium-low and let it cook until rice is thoroughly cooked.

    Warm the canned beans.

    Pre-heat your cast iron pan. When ready to cook, place heat on low to medium. Line the pan with olive oil and add butter. Add minced garlic and white rice flour. Whisk briskly to form a roux. Add the shrimp and completely coat all shrimp with roux, then add chicken broth.   Season with cayenne pepper, black pepper,  and thyme.  Lower the heat and add in worcestershire sauce, ginger ale, corn syrup, brown sugar and Jerk seasoning. Cook on low for 10 minutes and set aside.

    Fruits are last so they are fresh when plated: open and chop up sliced peaches. Chop mango and tomato and sprigs of parsley. Plate everything and Enjoy!

Nutrition Facts

Amount Per Serving
Calories 960