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Exodust Jerk Shrimp

  • Seafood
Time1 Hour Time4 TimeAmerican
Exodust Jerk Shrimp

Juicy prawns coated in our signature Exodust jerk seasoning, seared to perfection in minutes. Hand rolled rotis on the side, warm and ready to scoop up every bite. From fridge to feast in under an hour. Pure flavour!

ingredients

For the Marinade:

  • 500g Prawns
  • 1 Tbsp Olive Oil
  • 2 1/2 Tbsp Exodust Seasoning
  • 1 Tbsp Lime Juice
  • 1 Tsp Soy Sauce
  • 2 Cloves of Garlic, crushed

For the Roti:

  • 125g Wholemeal Flour
  • 125g Plain Flour
  • 125ml Lukewarm Water
  • 1 Tbsp Cold Pressed Rapeseed Oil (or sunflower oil)
  • Pinch of Salt

To Serve:

  • Handful of Coriander
  • Long Grain Rice, cooked
  • Halved Limes

Buy the items

Exodust Jerk Seasoning
230g £8.99
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Directions

1. Marinade the prawns – mix everything together in a freezer bag and pop in the fridge for 30 minutes.

2. Make the rotis: Mix the flours, salt and oil in a mixing bowl. Gradually pour in the water as you mix until the dough comes together. Then turn it out onto a floured surface and knead for around 8 minutes. Cover with a cloth and put in the fridge for 30 minutes.

3. Place the dough onto the work surface and use a bench scraper or knife to separate into 8 balls. Flour your bench and start working
the balls into flat rounds, using the palm of your hand and a rolling pin. You want them to be around 1cm thick.

4. Place the rotis in a hot dry pan and cook for 1 minute, or until small air pockets start to form on its surface. Flip and cook the other side until it puffs up nicely.

5. Heat a pan with some oil and cook the prawns on a high heat for around 3 minutes until nicely coloured and cooked through.

6. Plate up the prawns with the rice and top with fresh coriander. Serve with the roti’s and fresh limes. A dollop of garlic yoghurt works well with this dish too.

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