, by brittany furbee Gesus Palomino Jalapeño Peach Danishes
, by Kelsey Brandt Agave Club
, by Kelsey Brandt 1934 Cosmo
, by Kelsey Brandt All Gold Everything
We recommend using Olde Virden’s Tennessee Jerk Fine Grind in this recipe for jerk-rubbed shrimp and pineapple skewers.
Recipe from Ralph Brennan of New Orleans
For the Shrimp:
2 pounds medium-size shrimp, peeled with tails on
2 tablespoons olive oil
2½ tablespoons jerk rub mixture (recipe follows)
1 whole pineapple, cored and cubed
New Orleans rum and brown sugar glaze (recipe follows)
For the Jerk-Rub Marinade:
For the Rum and Brown Sugar Glaze:
½ cup freshly squeezed lime juice
½ cup dark rum
3 tablespoons dark brown sugar
1½ teaspoons cornstarch mixed with 1 tablespoon water
Make the jerk-rub marinade:
Whisk all of the ingredients together in a bowl. Store in an airtight container for up to 3 months.
Season the shrimp:
Place shrimp and olive oil in a large zip-top bag and shake to coat. Add jerk spice mixture and shake again to coat thoroughly. Set aside and prepare glaze.
Make the rum and brown sugar glaze:
In a small saucepot, combine lime juice, rum, and brown sugar. Bring to a simmer, then reduce heat. Add the cornstarch mixed with water and bring back to a simmer while continuously whisking. Glaze should simmer until it is thick enough to coat the back of a spoon.
Grill the shrimp:
- Thread shrimp and pineapple cubes onto bamboo skewers that have been soaked in warm water, about six or so shrimp per skewer.
- Grill shrimp skewers over medium-high heat while brushing with the rum and brown sugar glaze until shrimp are cooked through, about 2 to 3 minutes per side.
Photo by Rush Jagoe