The fresh flavors and tastes of Floribbean Cuisine represent the variety of foods you find in Florida and the Caribbean Islands. Cooking styles from Jamaica, Cuba, Haiti and the Bahamas have influenced many of our local restaurant menus and chefs, including home cooks. It’s hard to resist fresh tropical fruits and an abundance of fresh caught seafood! Shrimp is definitely on most folks lists of favorites.
At River Villas 55+ Community, we have a private marina and if you’re so inclined, you can go out on the St. Johns River and cast a net to catch the fresh shrimp for this recipe. Not into shrimping? Well, head on down to the docks at Fernandina Beach and catch the shrimp boats coming in. I’ll be blogging more on that subject in the future, so stay tuned! For now, let’s get on with today’s recipe.
Shrimp sautéed in butter with jerk seasoning and served with a fresh pineapple-mango salsa.
WOW, what’s not to love?
The colors in this salsa are so bright, cheery and summery, don’t you think? I will never make shrimp cocktail the old way again. They are heavenly! Just the right touch of spice and the jerk seasoning with the salsa is a match made in taste bud heaven.
2 cups diced fresh mango (about 2 medium)
2 cups diced fresh pineapple
1/2 cup finely chopped Vidalia onion
1 1/2 cups seeded and chopped Roma tomatoes (about 6 medium)
2 jalapeño peppers, seeded and minced
2 tablespoons chopped fresh cilantro
1 teaspoon lime zest
2 tablespoons fresh lime juice, divided
1/2 teaspoon salt
1/4 teaspoon ground black pepper
24 large fresh shrimp, peeled and deveined (tails on)
2 tablespoons Caribbean jerk seasoning
1/4 cup butter
In a medium bowl, combine mango, pineapple, onion, tomatoes, jalapeño, cilantro, lime zest, 1 tablespoon lime juice, salt, and pepper; cover, and refrigerate.
In a medium bowl, combine shrimp and jerk seasoning; toss gently to coat.
In a large skillet, heat butter over medium-high heat until butter is melted. Add shrimp and remaining 1 tablespoon lime juice; cook shrimp for 1 to 2 minutes on each side, or until shrimp are firm and pink. Do not overcook!
Serve poolside at River Villas on a warm, sunny day in November while your friends and family are up North shoveling snow! Retirement living is all about doing what you want, when you want and the Florida lifestyle is calling your name. Stop on by for a visit and see all that River Villas has to offer!
I know that there are those who hate cutting up a mango, so let me show you how I do it. First, when your buying a mango, find one that is ripe, without being overly ripe, think about how an avocado feels — soft, but not mushy.
Slice your mango lengthwise. Again, think about an avocado and you’ll get the picture. Carefully remove the seed with a paring knife.
Cut through the pulp without puncturing the skin in a crosshatch pattern, small for diced and larger for cubed. For this recipe we want a small dice.
Now put your thumbs on opposite sides and from underneath, gently push up with your fingers. This is what you’ll end up with…
To dice, slice through twice, the first time to catch the upper half and the next time close to the skin. Perfect and so easy when you get the hang of it.
Since I didn’t have everything on hand to make my own jerk seasoning, this is the spice I used…
Perfect Pinch Caribbean Jerk by McCormick is delicious and a real time-saver, no pulling out the mortar and pestle to grind spices. I used it on fish a few days later to make a quick wrap and again last night on baked chicken breasts. Mmmm…yummy.
That’s it for today, I’m giving the Floribbean Shrimp Cocktail recipe 5 BIG stars, I will be serving it often. Let me know when you’ll be by and I’ll be sure to hit the docks here in Florida when the shrimp boats come in.
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