Jerk Chicken and Shrimp Wrap
- 3-4 chicken thighs
- sliced pineapples ((canned))
- 2-3 tbsp Walkerswood Jamaican Jerk Seasoning ((hot and spicy) – https://amzn.to/3XtKa5f)
- ~10 medium shrimp ((peeled and deveined))
- 2 tsps onion powder
- 2 tsps garlic powder
- 1/2 tsp salt
- 2 plantains
- 2 tbsps canola oil
- heavy cream
- pepperjack cheese
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For the chicken I used a mix of dried seasoning along with 2-3 tbsps of Walkerswood Jamaican Jerk Seasoning (hot and spicy). I marinated the chicken overnight and then stacked the chicken on two skewers and used some foil to hold it up, but a vertical skewer (https://amzn.to/3KTMkDG) will work better here. Bake the chicken at 400 degrees for about 45 mins-1 hour and the internal temp reads 165 from the center
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Then I fried up some plantains. (I ended up using the other pieces for presentation in the wrap 😛)
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I also used about a 1 tbsp of Walker’s seasoning to some shrimp and seared that for a bit (wasn’t planning on adding shrimp, at first, but changed my mind lol)
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I also made a jerk cream sauce by just using the sauce letfover in the pan after searing the shrimp and added a bit of pepperjack cheese for some savory flavors
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Cilantro for garnish and there you have it – spicy, savory, and lightly sweet with the plantains jerk chicken and shrimp wraps.
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