Living on the island of Trinidad & Tobago for 5 years, my new found love for Caribbean food woke my senses with new spices and flavor out of the ordinary with an experience to master and cook local dishes. I always have spices and seasonings from the Caribbean in my pantry that family and friends bring from their journeys. What better gift to give than the gift of spice to an cooking enthusiast?! This recipe isn’t exactly Trinidadian but it’s still Caribbean using jerk seasoning from Trinidad. The recipe is from Inspiration.com. So easy and it came out perfect!
It’s a one pot dish you throw in the oven and literally it’s done in like 15 mins. I used a cast iron skillet. Literally anything cooked in an iron skillet just brings out more flavor in your dish. Enjoy it with warm crusty bread. Dipping it in that flavored buttered sauce just takes you back to the islands! When in Jamaica, enjoy your jerk fare cooked beachside with a local beer with the sound of turquoise blue waves crashing against the rocks. It’s the perfect cool “Yeh Mon” moment.
¼ cup light beer (optional)
¼ cup chopped roma tomatoes
1 tablespoon diced green pepper
1 tablespoon diced red onion
2 teaspoons roughly chopped garlic
2 teaspoons finely diced Serrano chili pepper
1 tablespoon chopped green onion (scallions)
½ tablespoon chopped thyme
1 teaspoon Jamaican Jerk spice
1 tablespoon chopped cilantro
12 raw shrimp, peeled, deveined, tails on
4 tablespoons butter, melted
8-10 thyme sprigs
Loaf of crusty bread
1 Preheat oven to 500ºF.
2 Place beer, spices and herbs (up to cilantro) in a small cast iron skillet, then add the shrimp. Pour the melted butter over the top of the shrimp and top with thyme sprigs.
3 Slice the loaf of bread into 1-inch thick slices and wrap in tinfoil.
4 Place cast iron skillet of shrimp and wrapped bread on the middle rack of the oven.
5 Bake 15 mins minutes or until shrimp is done.
6 Remove shrimp and bread from oven and serve.