Caribbean Jerk Shrimp
Prep Time10 mins
Cook Time7 mins
Total Time17 mins
Servings: 2
Ingredients
- 1 teaspoon Jamaican Jerk spice - divided
- 12 raw shrimp - peeled and deveined with tails
- ¼ cup light beer
- ¼ cup Roma tomatoes - chopped
- 1 tablespoon green bell pepper - diced
- 2 teaspoons Serrano chili pepper - diced
- 1 tablespoon red onion - diced
- 1 scallion - chopped, greens and whites
- 2 cloves garlic - chopped
- 2 teaspoons fresh thyme - minced
- 1 tablespoon fresh cilantro - minced
- 4 tablespoons butter - melted
- 8-10 thyme sprigs
- 1 loaf of crusty bread
Instructions
- Preheat oven to 500ºF.
- In a small bowl, toss shrimp with 1/2 teaspoon of Jamaican Jerk Seasoning; set aside.
- In a cast iron skillet or other oven proof skillet, combine beer, tomatoes, peppers, onions, garlic, minced thyme and minced cilantro.
- Add shrimp on top of vegetables and herbs.
- Pour melted butter over top of the shrimp and top with Thyme sprigs.
- Slice the bread and wrap it tightly in foil.
- Bake shrimp and bread for 5-7 minutes, or until shrimp is cooked through.
- Remove shrimp and bread from the over and serve immediately.
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Helpful Tips for All Recipes
- When a recipe call for House Seasoning Blend, you can find the recipe on www.itisakeeper.com. Simply search for "House Seasoning Blend" or you can substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.