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We had so much fun in Saint Lucia, y'all.
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- Today we are incorporating a lot of the Caribbean flavors
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that we tasted when we were down there.
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We've got some dry jerk seasoning here
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and we have got some wet jerk here.
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We're going to do a marinade for some shrimp.
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- That's right son, now we're making Jerk Shrimp Kebabs.
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I am peeling our ginger.
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- [Paula] And I think that you need
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one and a half teaspoons, is that right?
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One and a half teaspoons.
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Now you can't have a Caribbean flavor without jerk.
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You can find this of foodnetwork.com.
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This is a jerk seasoning.
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We have turned it into a marinade.
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So we are going to take a half a cup of this, Mom.
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- There's a bunch of different things in this little bit
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of liquid so y'all go online and check this out.
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It's got super duper flavor.
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And to this I'm going to add half a cup of olive oil.
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- Okay, I could eat this ginger straight, y'all.
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- [Jamie] Got a half a cup of oil, Mom,
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going in here and I'm going to whip this together.
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You're going to grate a little bit of the ginger
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and we're going to dump our shrimp right in here.
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This is going to marinade for about 15 minutes
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and soak up some of these flavors.
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I want to be careful with my measurements on this
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because I don't want to over,
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this is such a big flavor,
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I don't want to over ride the jerk with too much ginger.
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- Okay, well that looks about
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like one and a half teaspoons.
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- [Paula] So there you go.
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- Now I'm going to put, we are using large shrimp today,
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I'm going to put these shrimp in here
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- [Paula] And now while you're doing that
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I am going to get started on our Jerk Wontons with Salsa.
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- Let me get these covered.
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- Let's see if I can cut the whole stack at one time.
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And these are just a store-bought wonton.
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- Look how beautiful these shrimp are.
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You just know that's going to be good.
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Okay, going into the fridge for 15 minutes on these.
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You don't want to marinate fish and seafood for very long
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because it will break it down and make it mealy.
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- You and Jamie started on this already.
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You've already got the shrimp marinating
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and they're ready to go.
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- And this recipe is really really simple.
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All we are going to do is,
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I'm going to clean out this one big red bell pepper,
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get the seeds and the sort of the skeleton out of it.
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And I'm going to cut it into, like one inch square chunks,
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big enough to put on a skewer.
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- Yes, I have just cut our onion into chunks.
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I'm going to put them, about pieces about that big.
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We're going to just dress these
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with a little olive oil and salt, right?
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Probably a couple of tablespoons into the bowl.
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Just enough to toss and coat these vegetables in.
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- What do I have here?
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- Parsley, to cut up.
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That's going to be our garnish for a little bit later on.
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- All right, so I'm going to just mince up
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our parsley real good.
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- Now we're just going to coat these vegetables.
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- [Paula] Yeah, you can throw our tomatoes in there.
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Nice cherry tomatoes.
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- That'll probably be about fifteen or so.
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You're just going to kind of coat them
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in this oil and salt and pepper,
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and you and some onions and salt and pepper.
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- I'm good coated in olive oil.
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- Throw the peppers in there,
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and I'm just going to use my hands and turn this stuff over
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and try to get a little bit of olive oil
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and salt and pepper onto all these vegetables.
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- All right, there you go.
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And so we are just going to skewer these
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onto our wooden skewers.
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- [Bobby] That's right,
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just like you would do any kind of kebab.
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- [Paula] I love like the parsley makes them look,
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you know, herby and fresh.
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- [Bobby] All right, I'm going to go ahead and.
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- [Paula] Yeah go ahead and get those on the grill, son.
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- [Bobby] So, you can have a lot of fun with a kebab.
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- [Bobby] These look great
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and they should only take a few minutes.
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- [Paula] Mmhmm hmm hmm.
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- I feel like I'm back in Saint Lucia, Momma.
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- You know what, how about you two go
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start plating us some food and I'll finish this.
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- Wow, we need bigger plates.
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- I know that is a plate full of -
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look at that little fish plate, isn't that precious?
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- [Jamie] That's awesome.
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This rice is my favorite rice.
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- All right, pass me a fork.
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- Maybe we might need to do the rice business instead.
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- Say it, talk it, talk it.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
