Jamaican Ackee and Shrimp


  • 1 lb medium raw shrimp
  • 16oz can of Ackee, drained, liquid reserved
  • 2 tbs butter
  • 1 onion, minced
  • 2 clove garlic, minced
  • 1 tsp marjoram
  • 2 tbs dark rum
  • 1 cup Ackee- shrimp stock
  • 1 tbs Dijon mustard
  • 1 tsp hot sauce
  • 1/2 cup tomato puree
  • kosher salt and freshly cracked black pepper to taste
  • 2 tsp arrowroot
  • Shell and devein the shrimp.
  • Drain the Ackee s and add water to make the liquid, up to 2 cups.
  • Put the shrimp shells and the Ackee liquid on to cook.
  • Simmer until liquid is reduced to 1 cup. Strain and set the stock aside.
  • Heat the butter in a heavy frying pan and saute the onion, garlic and marjoram until the onion is tender but not browned.
  • Add the shrimp and cook for 2 to 3 minutes.
  • Heat the rum, pour over the shrimp and light and let the flame burn out.
  • Add the Ackee-shrimp stock, the Ackee’s, the mustard, pepper sauce, tomato puree, salt and pepper to taste.
  • Simmer gently until heated through.
  • Mix the arrowroot with 1 tbs of water then stir into the shrimp mixture and cook until lightly thickened.
  • Pile the shrimp  mixture in the center of a warmed platter.
  • Serve with rice.

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