Jerk Seafood Packs Recipe

Name: Jerk Seafood Packs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup fresh cilantro, coarsely chopped; 4 scallions, cut into 1/2-inch lengths; 2 large garlic cloves, smashed; 1 tablespoon fresh thyme, finely chopped; 2 teaspoons fresh ginger, finely grated; 1/4 scotch bonnet pepper (or 1 tablespoon scotch bonnet sauce); 1 pinch ground allspice; 1 pinch nutmeg, freshly grated; 2 tablespoons extra virgin olive oil; 1 1/2 tablespoons tomato paste; 1 1/2 teaspoons distilled white vinegar; salt; fresh ground black pepper; 2 lbs mussels, scrubbed and debearded; 2 lbs cockles or 2 lbs clams, scrubbed; 3 tomatoes, seeded and cut into 1/2-inch pieces; 1 lb large shrimp, shelled and deveined

Servings: persons

1/4 cup fresh cilantro, coarsely chopped
4 scallions, cut into 1/2-inch lengths
2 large garlic cloves, smashed
1 tablespoon fresh thyme, finely chopped
2 teaspoons fresh ginger, finely grated
1/4 scotch bonnet pepper (or 1 tablespoon scotch bonnet sauce)
1 pinch ground allspice
1 pinch nutmeg, freshly grated
2 tablespoons extra virgin olive oil
1 1/2 tablespoons tomato paste
1 1/2 teaspoons distilled white vinegar
salt
fresh ground black pepper
2 lbs mussels, scrubbed and debearded
2 lbs cockles or 2 lbs clams, scrubbed
3 tomatoes, seeded and cut into 1/2-inch pieces
1 lb large shrimp, shelled and deveined

1
Light grill.
2
In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed.
3
Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
4
Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles/clams and tomatoes and toss to coat.
5
Tear off four 20-inch-long sheets of extra-heavy-duty foil.
6
Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp in a layer on the seafood. Cover with 2 remaining sheets of foil; fold up the edges all around to seal.
7
Grill the hobo packs over a hot fire for about 6 minutes, or until sizzling and puffed. Using oven mitts, transfer the packs to a large rimmed platter. Open the packs carefully, pour the eseafood into shallow bowls.
8
Serve with garlic bread.

279

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1/4 cup fresh cilantro, coarsely chopped, 4 scallions, cut into 1/2-inch lengths, 2 large garlic cloves, smashed, 1 tablespoon fresh thyme, finely chopped, and more.

Yes, Jerk Seafood Packs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jerk Seafood Packs

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