29 Jun Spicy Jerk Shrimp
Early in his career, Chef Camerron Dangerfield’s Southern fried wings, loaded fries, and savory sides were so popular he had to make an Instagram post warning his customers: “I APOLOGIZE! I DO NOT! I REPEAT I DO NOT HAVE PLATES IN MY TRUNK, BOOK-BAG, POCKET, OR TUCKED UNDER MY JACKET. You must get them at designated times. Everywhere I go, “bro you got a plate with you?”
The two-time Master Chef contestant is still in high demand. Right now, he’s working on opening Brunch at Cam’s, his first brick and mortar restaurant in Huntsville, AL. Chef Camerron is also in production for a reality show — a docuseries concept that documents the lives of Black luxury chefs — writing an autobiography-slash-cookbook, and enrolled in commercial real estate school.
Read more about Chef Camerron’s culinary journey here and try out his recipe for Spicy Jerk Shrimp below.
Chef Cam’s Spicy Jerk Shrimp
Total 15 minutes
Prep time 5 minutes
Cook time 10 minutes
20 large uncooked shrimp (shelled)
1 scotch bonnet pepper (sliced)
1 chopped onion
1 habanero pepper (minced)
2 cloves of garlic (chopped)
3 sprigs of fresh thyme
3 tablespoons of grapeseed oil
2 tablespoons of soy sauce
1 tablespoon of liquid smoke
1 tablespoon of ground allspice
2 teaspoons of sugar
1 teaspoon of sea salt
1 teaspoon of fresh cracked black pepper
½ teaspoon nutmeg
Nonstick grill spray
Preheat grill to 375 degrees
In large mixing bowl mix all ingredients and whisk together. Add uncooked shrimp to bowl, and soak the shrimp. Let it rest for 15 minutes.
Heavily spray grill rack with non-stick spray and cook shrimp directly on grill with high heat.
After 3 minutes, flip shrimp and cook until shrimp turn a beautiful pink color. The inside should be white and opaque.
Remove shrimp and serve.
Try pairing this dish with the Caribbean-inspired “Fire” cocktail by Dea Pierre.