Jerk-Seasoned "Surf & Turf"
This surf and turf combination pairs boneless pork chops and shrimp. The chops are soaked in a spicy homemade jerk marinade, which keeps the grilled meat moist and juicy while providing a hefty dose of Jamaican flavor.
Ingredients
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1 small onion, chopped
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2 tablespoons vegetable oil
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2 tablespoons lime juice
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4 cloves garlic, chopped
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2 scallions, trimmed and sliced
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1 teaspoon salt
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1 teaspoon ground allspice
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1 teaspoon dried thyme
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1/2 teaspoon ground nutmeg
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1/2 teaspoon ground cinnamon
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1/2 teaspoon black pepper
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1/2 teaspoon hot pepper sauce
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6 boneless loin pork chops (about 1-3/4 pounds total)
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18 jumbo shrimp (about 1 pound total), shelled and deveined
Directions
1.
Place onion, oil, lime juice, garlic, scallion, salt, allspice, thyme, nutmeg, cinnamon, pepper and hot sauce in a blender. Whirl until smooth.
2.
Place pork chops in a large resealable plastic bag; add marinade. Seal and marinate in the refrigerator for 2 hours. Turn occasionally to be sure all meat is coated with the marinade. Add shrimp during the last half hour; seal and turn to coat thoroughly.
3.
Heat a gas grill to medium-high or prepare a charcoal grill with medium-hot coals. Lightly coat grill rack with oil or nonstick cooking spray.
4.
Remove pork chops and shrimp from plastic bag and shake off excess marinade; discard marinade. Tie each chop with cooking twine so it maintains a round shape to cook evenly. Grill for 5 minutes per side or until internal temperature reaches 160 degrees F on an instant-read thermometer. Grill shrimp for 2 to 3 minutes per side until cooked through.
Nutrition information
Calories 302, Total Fat 12 g, Saturated Fat 3 g, Cholesterol 179 mg, Sodium 553 mg, Carbohydrate 4 g, Fiber 1 g, Protein 42 g.
Percent Daily Values are based on a 2,000 calorie diet
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