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Bahama Breeze Fire-Roasted Jerk Shrimp

Bahama Breeze Fire-Roasted Jerk Shrimp created by Moniebee00

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

Ready In:
34mins
Serves:
Yields:
Units:

ingredients

directions

  • Heat oven to 500 degrees F.
  • 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.
  • 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.
  • Important Note:Use gloves when mincing Scotch bonnet peppers. Then remove gloves and wash hands thoroughly.
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RECIPE MADE WITH LOVE BY

@lstark
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@lstark
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"Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking."
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  1. Moniebee00
    Bahama Breeze Fire-Roasted Jerk Shrimp Created by Moniebee00
    Reply
  2. Moniebee00
    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
    Reply
  3. tracytrebilcox
    Even with the pepper, it was on the bland side. It needed something to bring out the sweetness of the scotch bonnet.
    Reply
  4. lstark
    Shrimp simmered in garlic-thyme butter with warm Cuban bread for dunking.
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