Grilled Jerk Shrimp Sweet Potato Mash

A Recipe for a One Dish Grilled Shrimp with Black-Eyed Pea Salsa

© Patricia Daley

Oct 16, 2009

Flavors from the Caribbean and the American South abound in this easily prepared dish perfect for dinner with friends or Sunday night suppers. The black-eyed pea salsa, redolent with thyme, scallions and jalapenos, can be made an hour or so ahead and refrigerated while the sweet potatoes cook.Reminiscent of the Thanksgiving, Christmas and other Winter holidays, the sweet potatoes are flavored with brown sugar and orange juice.The jerk rubbed shrimp only takes minutes to grill. Remember shrimp is highly perishable, so keep it very cold. When buying fresh shrimp, give it a good sniff-it should have a clean ocean smell, not a fishy one. If using frozen, buy unpeeled flash frozen shrimp as the shells help retain the freshness.

Makes 4 servings.

How to Make the Black Eyed Pea Salsa

Ingredients

• 1-15 oz can black-eyed peas, rinsed and drained
• 2 green onions, chopped, plus more for garnish
• 3 tablespoons red bell pepper, diced
• 1 tablespoon, or more, pickled or fresh jalapeno pepper
• 1 tablespoon pure maple syrup
• 1/2 teaspoon dried thyme leaves
• 2 tablespoons white vinegar
• 1 tablespoon vegetable oil
• Salt and pepper, to taste

1. In a small bowl, combine all the ingredients. Toss lightly to mix.
2. Taste and adjust seasonings
3. Refrigerate until ready to serve

How to Make the Grilled Jerk Shrimp

Ingredients

• 1-1-1/2 pound large shrimp ,fresh or frozen, peeled and deveined
• 2 tablespoons jerk seasoning
• 2 tablespoons vegetable oil
• Bamboo skewers soaked in water for an hour, or a grill friendly stir-fry pan (Easiest method)

1. Combine seasoning and oil. Rub gently onto shrimp. Refrigerate about 1 hour.
2. Fifteen before grilling shrimp,preheat a grill for medium heat. If using stir fry pan, preheat at this time
3. Thread shrimp on skewers. If using stir fry pan, grease quickly with oiled paper towels and long tongs to keep hands and arms away from direct heat.
4. Grill or stir fry quickly, until shrimp turns pink. Do not overcook.

Ingredients

• 4 medium to large sweet potatoes, peeled and cut into medium to large pieces
• 2 tablespoons brown sugar
• 2 tablespoons butter
• 2 tablespoons fresh orange juice

1. In a medium saucepan, bring salted water to a boil. Add sweet potatoes. Cook about 20 minutes, or until knife pierces easily.
2. Drain; return to pot and using potato masher, smash potatoes.
3. Add brown sugar, orange juice, butter and continue to mix and mash until smooth.

Divide sweet potatoes among 4 deep serving bowls, Top with grilled shrimp and black-eyed pea salsa. Garnish with additional green onion or sprinkle with more jerk seasoning.

Other recipes with jerk seasoning and sweet potatoes:Grilled Jerk Flank Stead with Island Beans and Rice and Easy Southwestern Sweet Potato Apple Soup.

Jerk Shrimp Black Eyed Pea Salsa With Sweet Potato

Jerk Seasoning for Flank Steak

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