Grilled fish and shrimp platter

 

You're new favorite Platter!

This is a sure winner; it is one of those recipes that is easy to whip up after work for a fast but flavorful dinner. Shrimp, and fish seasoned in a lovely marinade bursting with Jamaican flavors and then grilled. I made this for Sunday dinner two weeks ago and not a soul went to bed hungry.

I have a similar recipe already on the blog; the jerk salmon, this one is slightly different. I used snapper and shrimp which have more subtle flavors that salmon. Because of this, I skipped the thyme leaves and the garlic, used less allspice, and went for a cleaner onion-based sauce. I didn’t want the strong flavors of the thyme and allspice and garlic to overpower the snapper and Shrimp. If you have had the salmon and love it, then you are sure to love this too. Most persons I find don’t know they can adapt a recipe to make it fit different types of seafood, so this is a nice way to adapt an old recipe to fit a different type of fish.

I started making snapper like this a few weeks ago. I made a garlic-parsley marinade and seared the snapper tossed it in the sauce and it was amazing. So, I knew for sure a mix of shrimp and snapper with some added Jamaican spices would be clutch. Not to mention the grilling. There is an added flavor boost you get from grilling foods, sure you could sear it and end up with the same fabulous results, but just for that little extra something, I say grill it.

This is also a great marinade for lobster too. I love to grill lobster in the shell because of all the flavor the shells impart. So feel free to add some lobster tails to this marinade and grill them up. Don’t add them to the shrimp and fish skewer I recommend doing the lobsters by themselves just to make sure you don’t overcook them. Generally 5 to 8 minutes max is all you need (depending on the thickness) the meat will be plump and white and the shells will be bright orange/red. If you add lobster to this dish then you really got a seafood platter going!

Greedy tips: 

• Make sure to cook the left-over marinade before using it as a sauce for the grilled shrimp. there may be bits of raw shrimp and fish in there.  If you prefer fresh crunchy veggies as a topping set some aside before adding the raw seafood in it to marinate. Then there would be no need to cook it before topping the grilled platter.

 

Ingredients (printable recipe)

6 snapper fillets (no skin)

1 lb shrimp

1 stick unsalted melted butter

½ cup oil

1 teaspoon salt (or to taste)

½ cup scallion chopped

2 hot pepper sliced

½ cup onion finely chopped 

1 tablespoon ground allspice

1 teaspoon black pepper

1 teaspoon sugar

 

Instructions

• Soak wood skewers in water
• cut the fish filet into chunks
• clean the shrimp remove the vein, keeping the tail on is optional but I prefer tail on
• In a bowl combine the oil, butter, salt, scallion, hot pepper, allspice black pepper and sugar
• once the sauce is mixed thoroughly add the shrimp and fish and allow it to marinate for at least 15 minutes
• Place the fish and shrimp on the water-soaked skewer and grill on a hot grill for approximately 2 minutes per side
• once the fish is cooked through it is ready since the shrimp will cook a bit quicker than the fish.
• remove the seasonings from the oil and sauté to cook them through before topping the grilled shrimp and fish with it.

xoxo Greedygirl