Jerk Rockfish with SmokeeJo’s Special Shrimp Cocktail

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Jerk Rockfish with SmokeeJo’s Special Shrimp Cocktail

2 large Rockfish Fillets
1/2 cup chopped onion
1 Tablespoon brown sugar
2 Tablespoons soy sauce
2 Tablespoons red wine vinegar
1 teaspoon chopped fresh thyme
1 teaspoon chopped garlic
1/2 teaspoon dark sesame oil
1/4 teaspoon ground allspice
4 jalapeno peppers (seeded)

Place all of the above in a blender or food processor and pulse 12 times. Pour 1/2 of the mixture in a ziploc, add the fillets, close and marinate in refrigerator 1 hour turning baggie occasionally.

Prepare your grill. Remove the rockfish from the marinade but don’t throw it away. Brush the marinade over the rockfish while it’s grilling. Grill the rockfish (covered) 3-4 minutes on each side depending on the thickness of your rockfish.

Shrimp Cocktail “The SmokeeJo Way, good –n- hot!”

2-3 lbs of shrimp
1 large onion (quartered)
1 bell pepper (quartered)
2 cloves garlic (chopped)
½ lemon (squeezed)
1 hot pepper –optional (jalapeno or other)
Louisiana shrimp boil or Old Bay seasoning (quarter cup)
2 quarts of water

Add all ingredients except shrimp in stock pot. Bring to a boil. Add shrimp, bring back to a low boil and remove shrimp from liquid.  Set shrimp aside in a bowl to cool. Let the liquid stock cool down to room temperature. Put shrimp back into stock pot with cooled liquid. Refrigerate overnight.  Enjoy tender, juicy, flavorful shrimp the next day!

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