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Spillin’ the Tea on Fish

A fly fisherman fishes for Striped Bass in the early morning fog on a river in Nova Scotia.

Liz from The Spice & Tea Exchange breakdown some of her favorite recipes and spice blends for the most delectable sea food in the state.

Check out this recipe for Jamaican Jerk Shrimp Skewers…

2 Tbsp. Jamaican Jerk Spice Blend (or to taste)
1 lb uncooked shrimp
1 Tbsp. butter
Bamboo skewers
1 fresh pineapple
Lemon wedges

Prep Time 10 mins.Total Time 2 hrs 15 mins.Cook Time 5 mins.Yield 4-6 servings
PEEL and devein the shrimp (or buy peeled and deveined with tail on).
SAUTÉ shrimp in butter until fully cooked.
TOSS cooked shrimp with Jamaican Jerk Spice Blend. Place in a bowl in the refrigerator and allow the flavors to meld for 2 or more hrs (overnight is ideal).
REMOVE shrimp from the fridge.
CUT pineapple into small cubes.
ADD ingredients to a skewer, rotating between shrimp and pineapple cubes.
SERVE with lemon wedges for additional citrus flavor.
Skewers can also be grilled if desired.



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