Empty My Fridge
Caribbean-Style Jerk Shrimp Po' Boy | Cookin' Somethin' w/ Matty Matheson
Ingredients
- Bell pepper¼
- Jalapeño chili3
- Scallion4
- Scotch bonnet3
- Garlic6
- Ginger2 inches
- Nutmeg · grated¼
- Allspice1 tsp
- Soy sauce1 cup
- Ketchup½ cups
- Vegetable oil½ cups
- Cilantro · chopped1 bunch
- Brown sugar2 tbsp
- Thyme6
- Shrimp · peeled3 lb
- Pineapple
- Cabbage · thinly sliced¼
- Onion · sliced½
- Iceberg lettuce · chopped½ heads
- Mayonnaise
- Tomato · sliced
- Cucumber · thinly sliced½
- Hoagie roll
Instructions
- Blend the red bell pepper, jalapeños, green onions, scotch bonnets, garlic, ginger, nutmeg, allspice, soy sauce, ketchup, vegetable oil, cilantro, brown sugar and thyme in a high-powered blender until completely smooth.
- Put half the marinade in a large bowl, add the shrimp and toss. Let it marinate for 1 hour.
- Add the pineapple and 2 jalapeños to the marinade left in the blender and blend. Set aside.
- Heat the oven to high broil. Spread the shrimp and marinade on a baking sheet and broil until the shrimp are lightly blackened, about 5 minutes.
- In a large bowl, add all the slaw ingredients and toss gently to combine.
- Slice the bread, spread on the pineapple sauce, then layer the slaw, tomatoes, cucumber, shrimp and mayonnaise, and close with the other half of the bun.
Summarized from Matty Matheson's video. Watch it for the details.
More recipes with
GarlicOnionGingerTomatoScallionBell pepperBrown sugarShrimp
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