*REPOST FROM THE OLD BLOG*

As we ease our way into Superbowl Sunday this week, I was struck by how iconic Superbowl food has become. Chicken wings, nachos, guacamole, cheese boards, buffalo dip! Oh don’t forget the buffalo dip! Although all these things are great and obviously we all want an excuse to eat junk food, I felt uninspired. So I went to Google to see if I could come up with any “team inspired” dishes. Lo and behold… I did!

Did you know that a Buccaneer is a kind of lawless privateer (or pirate) that once terrorized the Carribean Sea? Not only that, the largely Spanish settlements that these buccaneers raided where known for cooking their meats in “buocanes” which created a smoky, jerk flavoring.

So there you have it, my inspiration for skipping buffalo dip and saying helloooo to a much healthier and much tastier appetizer — Jerk Shrimp + Pineapple Skewers. And just because we fancy, I made a quick Avocado Lime Crema to dip the shrimp and pineapple into.

With homemade jerk seasoning, fresh crema, and perfectly grilled shrimp and pineapple, your taste buds are about to go haywire. Every single bite is packed with savory, sweet, tangy, smoky, creamy goodness.

Oh and yes, the shrimp may or may not also marinate in a little but of rum. YUM.

INGREDIENTS 

For the Skewers – 

1 lb. Jumbo Shrimp (de-thawed if frozen)

1 cup Pineapple

¼ cup Rum + 2 tbsp. Rum

2 Limes

Jerk Seasoning (see ingredients below if not using pre-made)

For the Jerk Seasoning —

2 tbsp. Onion Powder, Garlic Powder, Dried Thyme, Brown Sugar

1 tbsp. Cayenne Pepper, Ground Black Pepper, Salt

1 tsp. Allspice, Paprika, Hot Pepper Flakes, Ground Cinnamon, Ground Nutmeg, Cumin

Serving Size: 8

INSTRUCTIONS

• In a swallow bowl or plate with a rim, soak wooden skewer sticks in water for 20 minutes.
• Meanwhile, in a small bowl, mix together all the jerk seasoning ingredients.
• In a large bowl, toss shrimp (de-thawed if previously frozen) with the jerk seasoning, lime juice, and the quarter cup of rum. Let sit for 10-15 minutes to marinate.
• Cut pineapple into small chunks.
• Soak the pineapple chunks in 2 tablespoons of rum. Let sit for 5 minutes to marinate.
• Preheat grill or stove top griddle to medium high heat.
• Thread the shrimp and pineapple onto the soaked skewers.
• Place on the grill and cook 2-3 minutes each side until browned.
• Enjoy!
  

Quick, easy, and absolutely delicious, not much more needs to be said about this crema except it’s good for just about every recipe. Make it as a dip for your next pupu party, drizzle some on top of your tacos or burritos, swirl into your favorite creamy soup, you name it. This recipe has your back. Never tried chili water before? You can find it at all hispanic grocers and most mainstream grocery stores. This one in particular is a favorite of mine that I picked up on Maui and it’s the perfect way to thin a sauce down while increasing the flavors. Give it a try!

INGREDIENTS FOR AVOCADO LIME CREMA

1 Large Avocado

1 Jalapeno

2 Limes

½ cup Greek Yogurt

½ cup Cilantro

2 tbsp. Chili Water

INSTRUCTIONS

• Blend together chopped avocado and jalapeno, juice of two limes, greek yogurt, chili water, and cilantro.
• Add more water if too thick.
• Enjoy!