Jerk Seafood Packets

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 350.6
  • Total Fat: 10.6 g
  • Cholesterol: 150.4 mg
  • Sodium: 483.5 mg
  • Total Carbs: 16.4 g
  • Dietary Fiber: 1.6 g
  • Protein: 46.2 g

View full nutritional breakdown of Jerk Seafood Packets calories by ingredient
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Spicy seafood in an easy to clean up packet Spicy seafood in an easy to clean up packet
Number of Servings: 6


    1/4 cup fresh cilantro, chopped
    4 green onions, cut in 1/2 inch lengths
    2 garlic cloves, smashed
    1 tablespoon fresh thyme, finely chopped
    2 tablespoons fresh ginger, finely grated
    1/4 scotch bonnet pepper
    1 pinch ground allspice
    1 pinch nutmeg
    2 tablespoons extra vrigin olive oil
    1 1/2 tablespoons tomato paste
    1 1/2 teaspoons distilled white vinegar
    salt and pepper to taste
    2 pounds mussels, scrubbed and debearded
    2 pounds clams, scrubbed
    3 tomatoes, seeded and cut into wedges
    1 pound large shrimp, shelled and deveined


Light or start up a grill to high heat.

In a food processor, pulse the cilantro, scallions, garlic, thyme, ginger, chile, allspice and nutmeg until coarsely pureed. Blend in the olive oil, tomato paste and vinegar. Season with salt and pepper.

Transfer 6 tablespoons of the puree to a large bowl. Add the mussels, clams and tomatoes and toss to coat.

Tear off six 20 inch-long sheets of heavy duty aluminum foil and lay flat on a counter, not overlapping each other.

Mound one sith of the seafood in the center of each of the foil sheets. Add the shrimp in a layer on the top of the rest of the seafood. Drizzle extra puree over each mound of seafood as this is any. Pull the ends of the foil up and fold over several times to make a sealed packet, folding the sides over once the top is folded.

Grill the packets over a hot fire for about 6 minutes, or until you hear sizzling and the packets are puffed.

Using oven mitts, transfer the packets to a large platter and open carefully. Pour seafood into shallow bowls and serve with bread to mop up juices.

Number of Servings: 6

Recipe submitted by SparkPeople user WAZAROO.

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