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 coarsely chopped cilantro; 4 scallions, cut into 1 1/2-inch lengths; 2 large garlic cloves, smashed; 1 tablespoon finely chopped thyme; 2 teaspoons finely grated fresh ginger; 1/4 Scotch bonnet chile or 1 tablespoon Scotch bonnet sauce; Pinch of ground allspice; Pinch of freshly grated nutmeg; 2 tablespoons extra-virgin olive oil; 1 1/2 tablespoons tomato paste; 1 1/2 teaspoons distilled white vinegar; Salt and freshly ground pepper; 2 pounds mussels, scrubbed and debearded; 2 pounds cockles, scrubbed; 3 tomatoes, seeded and cut into 1/2-inch pieces; 1 pound large shrimp, shelled and deveined

Servings: persons

1/4 cup coarsely chopped cilantro
4 scallions, cut into 1 1/2-inch lengths
2 large garlic cloves, smashed
1 tablespoon finely chopped thyme
2 teaspoons finely grated fresh ginger
1/4 Scotch bonnet chile or 1 tablespoon Scotch bonnet sauce
Pinch of ground allspice
Pinch of freshly grated nutmeg
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons tomato paste
1 1/2 teaspoons distilled white vinegar
Salt and freshly ground pepper
2 pounds mussels, scrubbed and debearded
2 pounds cockles, scrubbed
3 tomatoes, seeded and cut into 1/2-inch pieces
1 pound large shrimp, shelled and deveined

1
Light a grill. In a food processor, pulse the cilantro with the scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.
2
Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, cockles and tomatoes and toss to coat. Tear off four 20-inch-long sheets of extra-heavy-duty foil. Mound half of the seafood in the center of each of 2 foil sheets. Add the shrimp to the bowl and toss with the remaining puree. Arrange the shrimp in a layer on the seafood. Cover with the 2 remaining sheets of foil; fold up the edges all around to seal.
3
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 seafood into shallow bowls and serve.
4
Serve With: Grilled garlic bread.
5
Notes: One serving: 435 calories, 8 gm total fat, 4 gm saturated fat, 18 gm carb.

277

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/4 cup coarsely chopped cilantro, 4 scallions, cut into 1 1/2-inch lengths, 2 large garlic cloves, smashed, 1 tablespoon finely chopped thyme, 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.

That's it — enjoy your meal!

Jerk Seafood Packs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions