Jamaican Janga

Ingredients

• 2 cups distilled white vinegar
• 1 Scotch bonnet chili, seeded
• 1 clove garlic, minced
• 1 small onion, sliced
• 4 allspice berries, crushed
• Salt and freshly ground black pepper to taste
• 1 pound cooked medium-size shrimp, peeled and deveined

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    132 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 23 grams protein; 182 milligrams cholesterol; 140 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 appetizer servings

Preparation

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.
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.

20 minutes