This week, Prickly Pair Podcast hosts Alexandra Pere and Nicole Feltman acquired to have a look into D’s Island Grill, 3156 E. Fort Lowell Highway, and left with a stellar summertime recipe.
D’s Island Grill is a family-owned enterprise in Tucson led by head chef Duwayne Corridor. He fuses conventional Jamaican meals with Southwestern flavors. Corridor advised the Prickly Pair Podcast that these crosscultural menu objects give new prospects a extra approachable possibility on the menu if they’ve by no means tried Jamaican meals earlier than.
“They may at all times begin with a jerk rooster taco or a jerk beef taco or rooster quesadilla,” Corridor stated. “It’s small nevertheless it’s acquired a bunch of taste in it. They’ll break that barrier, like ‘If this taco tastes like this, I’m wondering what the jerk rooster tastes like or the oxtail.’ After which they get extra courageous.”
Hosts Pere and Feltman have been fortunate sufficient to pattern Corridor’s jerk tequila glazed shrimp. Though Corridor’s household recipes are a commerce secret, Corridor was prepared to share his fast and straightforward Jerk shrimp recipe.
A conventional Jamaican fashion of cooking meat or seafood, jerk is paste or marinade that mixes seasonings together with scallion, onion, salt, thyme, black pepper, paprika and all-purpose seasoning together with many different spices. When the meat is cooked, it’s sometimes smoked or cooked for lengthy hours over a griddle or pimento wooden to provide it a deliciously distinctive taste.
Corridor makes use of this fashion of cooking with the shrimp recipe and provides a splash of tequila to include the Southwestern taste Tucson has to supply.
The warmth of the Jerk Tequila Shrimp pairs completely with Corridor’s refreshing Watermelon Splash, a mix of watermelon juice and ginger beer.
Get to D’s Island Grill this summer season for an unforgettable meal. They’re open Monday by way of Thursday from 11 a.m. to eight p.m. and Friday to Saturday from 11 a.m. to 9 p.m.
Be certain to take a look at Corridor’s interview on the Prickly Pair Podcast, linked on-line on the prime of this text and obtainable on all streaming platforms. Listeners, make sure to tag hosts Pere and Feltman on Instagram @pricklypairpodcast when attempting the completed recipe!
Jerk Tequila Glaze Shrimp by Duwayne Corridor from D’s Island Grill (10 to fifteen minutes)
1 lb shrimp, cleaned and deveined, seasoned with paprika, black pepper and all goal seasoning.
1 teaspoon of salt and salt to style.
Jerk sauce (Jerk could be bought at D’s Island Grill)
Butter
Carry a saucepan to medium-high warmth. Sautee shrimp till they’re cooked midway. Shrimp cooks very quick so keep watch over the pan. Glaze the saucepan with tequila, adopted by a bit of water. Count on flames to rise from the saucepan, watch out! After the tequila burns off or flames dissipate, add jerk sauce and add butter (private desire). Flip warmth to low and simmer for a couple of minutes. Serve together with your alternative of greens, fried plantains, coconut rice, or by itself.
