Thursday, July 22, 2010

Fire Roasted Jerk Shrimp

Serves 2
Makes 2 3/4 cups


Beer, your favorite ½ cup
Allspice, ground ¼ tsp
**Scotch Bonnet Pepper, minced ½ tsp
Garlic, chopped 1 tsp
Thyme leaves 1 tsp
Scallions, sliced 1 TBSP
Shrimp, medium size 12 oz wt
Butter, melted 4 TBSP
Cuban or French Baguette 1 loaf

Be sure to use gloves when mincing Scotch bonnet peppers. Wash hands thoroughly to prevent heat transfer from peppers.
Preheat oven to 500ºF; place beer, spice and herbs in a 1 quart baking dish; add the shrimp. Top the shrimp with melted butter. Slice the loaf of bread into 1-inch thick slices. Place shrimp and bread on the middle rack of the oven, separately. Remove from oven when bread is golden and shrimp is bubbling hot. This should take 4 -5 minutes. Enjoy!

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