Jamaican Me Hungry!

11:56 AM, Jan 10, 2013   |    comments
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Greensboro, NC -- This week the Good Morning Show is featuring food from different countries in the News 2 Kitchen.

Thursday it was all about Jamaica.

Chef Georjean Moore with GEM's Catering and the Blue Note Cafe in Winston-Salem cooked up some dishes with the help of her daughter Brianna. Below are the recipes they prepared.

Sophia Grice with "No Barriers, No Walls" also spoke about the Jamaican culture.

Jamaican Jerk Chicken:

8 Chicken pieces with skin on

4 tbsp. Walkerswood Jamaican Jerk Seasoning (paste in the bottle)

2 cloves of minced garlic

1/2 tsp. salt

1 green onion


Clean chicken. Rub ingredients onto chicken and refrigerate for one hour.  Broil chicken on high, uncovered until golden brown. Turn all pieces of chicken over and repeat on the other side until golden brown.  Cover chicken with aluminum foil.  Turn heat down to 325 degrees for 20-25 mins.

(All ingredients yield 4 servings)


Curried Shrimp:

1 lb. raw jumbo shrimp

2 cups green, red, orange sweet bell peppers (sliced)

1/2 cup red onions (sliced)

3 tbsp. Jamaican curry powder

1 tsp. salt

1/4 tsp. crushed red pepper flakes

4 cups cooked white rice

1/4 cup vegetable oil


Clean, peel and devein shrimp. Add curry powder, salt and crushed pepper flakes to clean shrimp.  Heat large frying pan and add oil to pan.  Add onions and peppers to pan.  Add onions and bell peppers to pan.  Add shrimp to pan.  Saut√© all ingredients until shrimp is cooked. Shrimp is cooked when it is in the shape of a "C". It is overcooked when it is an "O" shape.  Remove from heat. Serve over cooked white rice.

(All ingredients yield 4 servings)

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