Featured Recipe: Pairing our Potter Valley Riesling

May 7, 2018

Jamaican Jerk Shrimp with Grilled Pineapple Relish and Coconut Grits

From the kitchen of our very own Club Wine Educator, Ari Spiewak. [email protected]  

INGREDIENTS & PREPARATION

Grilled Pineapple Relish:

  • 1/2 pineapple, fresh, trimmed, and sliced
  • 1/2 red bell pepper, seeded and cut in half 
  • 1/2 red onion, peeled and cut in half
  • 1 whole jalapeño
  • 1/2 cup cilantro, finely chopped
  • 1 tablespoon fresh lime juice
  • 1/4 teaspoon ground cumin
  • 2 tablespoons extra-virgin olive oil
  • salt and black pepper to taste
  1. Thread red onion onto one skewer then thread red bell pepper and jalapeño onto a separate skewer (if using wooden skewer, soak skewer in water for at least 30 minutes prior to grilling). Drizzle both skewers and pineapple slices with olive oil to lightly coat. 
  2. Grill pineapple and vegetable skewers over medium-high heat until tender and lightly charred (about 10 minutes for the onions, 8 minutes for the pineapple, and six minutes for the peppers). 
  3. Once the vegetables are cool enough to handle, small dice the pineapple (avoiding the core), red bell peppers, jalapeño, and onions. If you desire a mild, less spicy relish, devein and deseed the jalapeño prior to dicing. 
  4. Toss the diced vegetables, diced pineapple, cilantro, lime juice, cumin, and salt and pepper to taste in a bowl. Set aside or place in refrigerator to allow the flavors to blend together. 

Coconut Grits:

  • 3 cups low sodium chicken or vegetable stock
  • 1 cup white corn grits
  • 1 cup coconut milk
  • 1 tablespoon unsalted butter, room temperature
  • salt and black pepper to taste
  1. In a medium pot, over medium-high heat, bring stock and coconut milk to a boil. Slowly whisk in the grits and lower to a simmering-low heat. Season with salt and pepper. Stir the grits occasionally while they cook over the next 20 minutes to avoid lumps. 
  2. To finish the grits, turn off the heat and slowly stir in the butter until it has melted and spread through the grits. 

Jamaican Shrimp:

  • 1 lb. shrimp, raw, peeled, deveined, tails off (recommend either 16/20 or 26/30 sized shrimp)
  • 1 tablespoon canola or vegetable oil
  • 1 tablespoon fresh lime juice
  • 2-3 tablespoons Jamaican Jerk seasoning
  1. Season the shrimp with Jamaican Jerk seasoning. Add the canola oil and lime juice. Toss to combine.
  2. Thread the shrimp onto a skewer, leaving at least 1/2 inch space between each shrimp.
  3. Grill the shrimp over medium high heat, turning once, for 4-5 minutes or until the shrimp are fully cooked and pink in color.

Assemble your dish by placing the grits on the bottom of each serving bowl. Lay the shrimp over the grits and top with the grilled pineapple relish. Garnish with chopped parsley or chives, if desired. Enjoy with our Potter Valley Riesling!

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