Jerk Shrimp Recipe

Here's the recipe for our jerk shrimp entree

Jerk Shrimp with Cilantro Lime Rice (from Whole Foods.com)
Serves 6
24 large shrimp, peeled, tail on (I used 2 1/2 pounds of shrimp for our group)
1 pineapple, peeled, cut in 1/2-inch slices
2 tablespoons fresh lime juice
2 tablespoons minced cilantro (used slightly more cilantro)
2 cups jasmine rice, cooked

Marinade
1/2 cup orange juice
3 green onions, sliced
1 cup white onion, 1/4-inch dice
1 jalapeño, seeded
1/4 cup tamari
3/4 cup white vinegar
1 1/2 teaspoons cayenne pepper
1/4 cup organic extra virgin olive oil
2 small cloves, garlic
3/4 teaspoon cinnamon
1 teaspoon allspice
3/4 teaspoon ground sage
1 tablespoon dry thyme
2 tablespoons brown sugar

Purée marinade ingredients. Marinate shrimp in refrigerator for 4 hours.
Skewer shrimp and pineapple on metal skewers.
When fire is hot, place pineapple on grill, cover, cook 5 minutes. Turn over, move to the outer edges of grill.
Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill.
Stir lime juice and cilantro into cooked jasmine rice.

Nutrition Info
Per Serving: 380 calories, 8g fat (1g sat), 11g protein, 68g carbohydrates, 45mg cholesterol, 490mg sodiumExchanges: 2 bread, 2 lean meat, 21/2 vegetable, 1 fruit

Guavo and Manchengo Phyllo Pouches

GUAVA AND MANCHEGO PHYLLO POUCHES WITH PASSION FRUIT SYRUP

This is an intriguing mix of sweet and savory. Sharp white cheddar is a good substitute for Manchego cheese. (Servings: Makes 6)

Ingredients
1 cup 1/4- to 1/3-inch cubes guava paste* (about 7 ounces)
1 cup 1/4- to 1/3-inch cubes Manchego cheese (about 4 ounces)
1/2 cup sliced almonds, toasted
1/2 teaspoon vanilla extract

9 tablespoons sugar
1 tablespoon ground cinnamon
3/4 teaspoon cayenne pepper
9 12x8-inch sheets fresh phyllo pastry or frozen, thawed
1/2 cup (1 stick) unsalted butter, melted
Passion Fruit Syrup

Preparation
Toss first 4 ingredients in medium bowl to combine. Cover filling and chill until ready to use, up to 1 day.

Stir sugar, cinnamon, and cayenne pepper in small bowl. Place 1 phyllo sheet on work surface; keep remaining sheets covered with plastic wrap and damp towel to prevent drying. Brush phyllo with butter and sprinkle with 11/2 teaspoons sugar mixture. Repeat 2 more times to make 3 layers. Cut rectangle in half crosswise, making two 6x8-inch stacks. Place scant 1/3 cup guava filling in center of each stack. Gather sheets around filling to form pouch. Brush pouches with butter. Transfer to small baking sheet. Repeat with remaining ingredients to make 6 pouches total. Sprinkle with some of remaining sugar mixture. (Can be made 1 day ahead. Cover with plastic and refrigerate.)

Preheat oven to 350°F. Bake phyllo pouches uncovered until golden brown and filling is heated through, about 20 minutes. Transfer to plates. Spoon syrup alongside; serve phyllo pouches warm.

*A firm block of concentrated fruit available at some supermarkets, at Latin markets, and at cafecubano.com.