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Jerk Shrimp with Dijon-Pineapple Salsa

Jerk Shrimp with Dijon-Pineapple Salsa
 
Yield:
48 servings

Ingredients

Ingredients Weights Measures
Marinade
green onions, chopped 1 lb. + 14 oz. 3-3/4 qt.
dark soy sauce 48 oz. 1-1/2 qt.
pineapple juice 36 oz. 4-1/2 cups
lime juice 36 oz. 4-1/2 cups
dark brown sugar, packed 1 lb. + 8 oz. 3 cups
oil 24 oz. 3 cups
fresh thyme leaves 1-1/2 oz. 1-1/2 cups
GREY POUPON Country Dijon Mustard 12 oz. 1-1/2 cups
lime zest - 1/4 cup
jalapeƱo peppers, seeded, minced 1 lb. + 8 oz. 18 each
garlic cloves, minced - 36 each
gingerroot, peeled, chopped 2-1/2 oz. 1/2 cup
black peppercorns, crushed - 6 Tbsp.
chili powder 1-1/2 oz. 6 Tbsp.
ground cinnamon - 1 Tbsp.
ground cloves - 1 Tbsp.
ground nutmeg - 1 Tbsp.
ground allspice - 1 Tbsp.
Jerk Shrimp
large shrimp, peeled with tails left on, deveined 12 lb. 288 each
Dijon-Pineapple Salsa - 1-1/2 gal.
hot cooked long-grain rice 6 lb. 3 qt.

Directions

MARINADE:
PROCESS all ingredients in food processor 20 sec. Reserve 1/3 cup (or 1 Tbsp. for trial ecipe) for later use; pour remaing over shrimp in shallow non-reactive container. Refrigerate 3 hours. Remove shrimp from marinade; discard marinade.

FOR each serving: Grill 6 shrimp on medium-high heat 4 to 5 min. on each side or until shrimp turn pink, brushing occasionally with about 1 Tbsp. of the reserved Marinade. Serve with 1/2 cup Dijon-Pineapple Salsa and 1/4 cup rice.

Kraft Kitchens Tips

Special Extra
Garnish with lime wedges.
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