Jamaican Black Pepper Shrimp
4 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
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- Mustard: not fully checked
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- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 - 1ยฝ lb raw jumbo shrimp ((450g-680g) de-vained )
- โ cup brown rice flour ((52g))
- 2 tbsp seafood seasoning ( see notes)
- 1 tsp thyme ( dried)
- 1 tsp garlic granules
- 1 tsp black pepper
- 1 cup fish stock ((250ml) gluten free)
- 1 cup hot water ((250ml))
- ยฝ cup red wine ((250ml) I used red grape juice as a non alcoholic alternative)
- 3 tbsp oyster sauce (gluten free)
- 3 tbsp soya sauce (or coconut aminos)
- 2 tbsp agave nectar (or maple syrup)
- jerk marinade to taste (I used 2 tsp)
Method
- Place the shrimp in a large bowl and set aside.
- Mix together the dry seasoning ingredients in a small bowl.
- Separate 2 tbsp of the seasoning and set aside.
- Sprinkle the dry seasoning onto the shrimp and completely coat then set aside.
- On high heat, add all of the ingredients listed to make the sauce into a medium sized non stick saucepan/skillet/frying pan.
- Bring the sauce to a boil then reduce to medium heat.
- Stir in 2 tbsp of the dry seasoning and continue to stir until it starts to thicken (very important) this will take several minutes.
- Once the sauce starts to thicken, add the coated shrimp to the sauce and cook for about 5 minutes.
- If the sauce is too thick simply add more water.