Jamaican Shrimp Roll
Serves: 6
INGREDIENTS
Jerk marinade
(makes 1⁄2 cup)
1⁄2 small red onion, chopped
1 long red chilli or 1⁄2 teaspoon chilli flakes
1 tablespoon grated ginger
2 teaspoons thyme leaves
2 cloves garlic, chopped
zest & juice of 1 lime
1⁄2 teaspoon each ground allspice, cinnamon, freshly grated nutmeg
1 tablespoon each brown sugar, soy sauce, vegetable oil
1 teaspoon salt, freshly ground pepper
Filling
500g raw, peeled shrimp
1⁄2 teaspoon salt
1⁄2 red onion, thinly sliced
vegetable oil
6 fresh flour tortillas
1⁄2 lettuce, shredded
300g chopped fresh pineapple
1⁄4 cup each fresh coriander and mint leaves
METHOD
Combine the marinade ingredients in a blender and process until smooth. Store in the refrigerator for up to a week.
Combine the shrimp, jerk marinade and salt. Stir to combine and allow to sit for 1⁄2 hour. Soak the red onion in cold water for 20 minutes, drain and dry.
Heat a little oil in a heavy frying pan and sauté the shrimp until they are just cooked through. Allow to cool.
To assemble: Warm the tortillas and spread with shredded lettuce, red onion, herbs and pineapple leaving a 3cm border along the bottom edge. Top with the shrimp mixture and fold the empty border up onto the filling. Starting at one short end, roll the bread up. Wrap in wax paper or a napkin and serve. Serves 6
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!