Seasonin’ asit is called in Barbados is used as an everyday ingredient in home cooking. I add a hint of tang to this version with lime. This Bajan seasonin’ is often added to marinates and is refered to as seasonin’ up!
Serves 4
5 each bay leaves
1 tablespoon Dried thyme
1 tablespoon Dried marjoram
1 teaspoon Whole cloves
½ Teaspoon ground mace
½ tablespoon Freshly ground nutmeg
1 tablespoon Ground allspice
1 teaspoon Cayenne
2 Teaspoons Dried lime zest
2 Tablespoons Kosher salt
12 Jumbo Wild Florida Shrimp, cleaned, peeled, deviened
2 Tablespoons Olive oil
2 Tablespoons Minced shallots
1 Teaspoon Minced Garlic
3 Tablespoons White Bajan Rum
½ Cup Fresh tangerine juice
1 Tablespoon Freshly chopped cilantro
1 Tablespoon Freshly torn mint
1 Whole Lime
To Prepare the Spice Rub:
Using a motar and pestle pound the cloves with the bay leaves. Add the thyme and marjoram and mix together roughly. Add the ground nutmeg, mace, allspice and cayenne stirring with the pestle. Finally add in the lime zest and salt to complete the seasonin’. Gernerously rub spice mixture over all of the shrimp. Reserve remaining spice in an airtight container.
To Cook the Shrimp:
In a medium sized sauté pan, warm the olive oil over high heat. Just before it starts to smoke, add in the shrimp. Stir lightly and add the garlic and shallots. Lower the heat and continue to cook for 2- 3 minutes on each side, until rosey pink and just cooked. Carfully add the rum, and pour in the tangerine juice. Cook for another minute and finish with a garnish of cilantro, mint and lime freshly squeezed.