Jamaican Janga
- Total Time
- 20 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (6 servings)
86 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 2 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 15 grams protein; 394 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
- The author has substituted shrimp for the river crayfish that are traditionally used for janga but may not be readily available.
Private Notes