I always find my self inspired when I eat out at different restaurants and tell myself, I can re-create  this delicious dish.  Maybe it is just the foodie in me that is so curious to know if it would taste the same or better.  Take the last dish I re-created, the Seafood Chowder, I had ordered it at Bahama Breeze and knew I just had to try it at home.  I was so glad I did because it turned out delicious.

But now I have hit it again, Fire Roasted Jerk Shrimp.  I, too was inspired by this dish by Bahama Breeze, they have something similar on their menu.

Fire Roasted Jerk Shrimp

The only catch is that you have to, have to, like spicy food.  That’s the best part and if you are anything like me you not only like it but LOVE it!

Trust me when I say, that by the time these babies are done in the oven all you will need is a fresh warm baguette and you will be in heaven.

The Ingredients needed are: shrimp, tomatoes, garlic, thyme, allspice, beer, butter, scallion, scotch bonnet pepper, and some extra jerk seasoning.

 

Heat the oven to 500 degrees F.  Stir beer, allspice, tomatoes, pepper, garlic, thyme and scallion in 1-quart baking dish. Fold in the shrimp, coating well. 

 

Melt four tablespoons of butter.

 

To add a little more fire to the shrimp I added an additional teaspoon of already made jerk seasoning to the meted butter.

 

Drizzle melted butter over the shrimp.

Making sure all the shrimp is coated.

 

Then place the shrimp in the pre-heated oven and allow it to cook for 4-5 minutes or until shrimp is bubbling.

 

While the shrimp is cooking you can slice bread into 1-inch-thick slices and place on small baking pan.  Put in the oven to warm up in the meanwhile.

 

Fire Roasted Jerk Shrimp

Enjoy! 🙂

 

Fire Roasted Jerk Shrimp

(adapted from Bahama Breeze)

1/2 cup beer

1 tomato, diced

1/4 teaspoon ground allspice

1/2 teaspoon minced Scotch bonnet pepper (see note)

1 teaspoon chopped garlic

1 teaspoon thyme leaves

1 tablespoon sliced green onions

12 ounces medium, peeled and deveined shrimp with tails on

4 tablespoons butter, melted

1 loaf Cuban or French baguette

 

Heat oven to 500F.

Stir beer, allspice, pepper, garlic, thyme and green onions in 1-quart baking dish. Fold in the shrimp, coating well. Drizzle melted butter over the shrimp.  If you like more fire to the shrimp add a teaspoon of already made jerk seasoning.

Cook shrimp for 4-5 minutes or until shrimp is bubbling.  Slice bread into 1-inch-thick slices and place on small baking pan. 

Enjoy!