Bahama Breeze Fire-Roasted Jerk Shrimp

Total Time
Prep 30 mins
Cook 4 mins

Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking.


  1. Heat oven to 500 degrees F.
  2. Stir beer, allspice, minced Scotch bonnet pepper, minced garlic, thyme and sliced green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp. Slice bread into 1-inch-thick slices and place on top.
  3. Put baking dish with shrimp and bread on middle rack of oven. Remove from oven when bread is golden and shrimp is bubbling hot, 4-5 minutes. If oven is small, heat pans separately.
  4. Important Note:Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.
Most Helpful

my rating is with the "as is" recipe. However I tried it by adding the chopped tomatoes (you can see them when you order the dish) and I added a small amount of jerk seasoning (maybe an 1/8 of a teaspoon, the brand I use is Grace Hot). It tasted like straight out of the restaurant TO ME... emphasis on TO ME! lol

Moniebee00 February 07, 2012

Even with the pepper, it was on the bland side. It needed something to bring out the sweetness of the scotch bonnet.

tracytrebilcox February 27, 2010