Jamaican Shrimp Roll
Serves: 6
INGREDIENTS
Jerk marinade
(makes 1⁄2 cup)
1⁄2 small red onion, chopped
1 long red chilli or 1⁄2 teaspoon chilli flakes
1 tablespoon grated ginger
2 teaspoons thyme leaves
2 cloves garlic, chopped
zest & juice of 1 lime
1⁄2 teaspoon each ground allspice, cinnamon, freshly grated nutmeg
1 tablespoon each brown sugar, soy sauce, vegetable oil
1 teaspoon salt, freshly ground pepper
Filling
500g raw, peeled shrimp
1⁄2 teaspoon salt
1⁄2 red onion, thinly sliced
vegetable oil
6 fresh flour tortillas
1⁄2 lettuce, shredded
300g chopped fresh pineapple
1⁄4 cup each fresh coriander and mint leaves
METHOD
Combine the marinade ingredients in a blender and process until smooth. Store in the refrigerator for up to a week.
Combine the shrimp, jerk marinade and salt. Stir to combine and allow to sit for 1⁄2 hour. Soak the red onion in cold water for 20 minutes, drain and dry.
Heat a little oil in a heavy frying pan and sauté the shrimp until they are just cooked through. Allow to cool.
To assemble: Warm the tortillas and spread with shredded lettuce, red onion, herbs and pineapple leaving a 3cm border along the bottom edge. Top with the shrimp mixture and fold the empty border up onto the filling. Starting at one short end, roll the bread up. Wrap in wax paper or a napkin and serve. Serves 6
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.