Jamaican Janga

Name: Jamaican Janga
Total time: 20 min
Yield: 4 to 6 appetizer servings
Cuisine: caribbean
Ingredients: 2 cups distilled white vinegar; 1 Scotch bonnet chili, seeded; 1 clove garlic, minced; 1 small onion, sliced; 4 allspice berries, crushed; Salt and freshly ground black pepper to taste; 1 pound cooked medium-size shrimp, peeled and deveined

Recipe from Jessica B. Harris

Adapted by Nancy Harmon Jenkins

Total Time: 20 minutes
Rating: (0)
Comments: Read comments

Featured in: KITCHEN BOOKSHELF; Spring Offerings to Enthrall Armchair Cooks and Travelers

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Ingredients

Yield:4 to 6 appetizer servings

2cups distilled white vinegar
1Scotch bonnet chili, seeded
1clove garlic, minced
1small onion, sliced
4allspice berries, crushed
Salt and freshly ground black pepper to taste
1pound cooked medium-size shrimp, peeled and deveined

Ingredient Substitution Guide

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Preparation

Step 1
In a small nonreactive saucepan, prepare a marinade, using all the ingredients except the shrimp. Heat the marinade over a medium flame until it boils.
Step 2
Place the cleaned shrimp in a crock. Pour the boiling marinade over the shrimp. Cover the crock and store it in the refrigerator for at least 12 hours before serving. Serve chilled.

Tip