Typically, jerk involves marinating meats in a spicy paste, but this recipe uses a dry rub that’s loads easier to make yet just as effective at delivering a taste of the Caribbean. Coconut rice and a rum pan sauce complete the island vibe.
You can never make enough coconut shrimp: the sweet, crunchy crust is the perfect counterpoint to tender, mild shrimp. The accompanying tangy, somewhat spicy pineapple relish completes the tropical harmony of flavors.
Jamaican jerk sauce traditionally includes allspice and Scotch bonnet peppers. Its mix of piquant flavors has deep roots in West Africa. Wherever the Caribbean diaspora spread across the globe, Jerk cooking and seasoning followed along. This recipe was inspired by the flavors and rhythms of Brooklyn’s vivacious Caribbean communities.
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