Jamaican Jerk Seasoning is a sweet, hot and tangy blend that imparts the classic Caribbean flavors of allspice, thyme and chiles. Use as a dry rub or marinade on meat or seafood for an authentic Jamaican cooking experience.

• Powdered spice blend with some whole herbs and pepper flakes
• Brown with some green and red spices
• Hot and tart flavor with acidic, sweet finish
• Silicon dioxide added as anticaking agent
• Contains mustard
• Gluten free

Suggested Uses

• Dry rub meat before grilling, or mix with liquids such as citrus juices or rum to create a marinade
• Rub on tofu and grill for a flavorful vegetarian main dish
• Season tortilla or plantain chips with Jamaican Jerk Seasoning and serve with mango salsa

Basic Preparation

Ready to use. Add to taste.

Recipe: Jerk Shrimp with Coconut Rice

Ingredients:

Coconut Rice:
1 tablespoon 1890 Persian Lime Olive Oil
2 cups basmati rice, rinsed and drained
1 1/4 cups coconut milk
1 teaspoon kosher salt
1/4 cup chopped fresh cilantro
2 scallions (green onions), thinly sliced

Method:
For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups of water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.

Shrimp:

1-2 lbs Prawns deveined with tail on

2 tbsp. 1890 Jamaican Jerk Seasoning

2 tbsp. 1890 UP Extra virgin olive oil

1 Lemon thinly sliced and halved

2 Medium sized Cedar Planks

Dill for garnish

Instructions

Heat oven to 375° F

Soak Cedar planks in water for 15 minutes each side to prepare.

In a medium sized bowl, add your peeled deveined shrimp. I prefer to keep the tail on. This just makes for a better look.

In a medium sized bowl, season shrimp with Jamaican Jerk seasoning and olive oil.

Mix well and make sure every shrimp is coated with the seasoning.

Using wood or metal skewers for shrimp and lemons.

For every two-shrimp alternate adding lemon in between.

Place on a cedar plank or a baking sheet.

Bacon in the oven for 8 to 12 minutes.

Once the shrimp is cooked, remove it from the oven and enjoy a nice bed coconut rice.