Drunken Jamaican Jerk Shrimp

INGREDIENTS:

  • 1 lb. Frozen, large, uncooked, tail off, peeled, and deveined shrimp

  • ¼ cup minced shallots

  • 2.5 oz or 1/3 cup Rolling Calf Chocolate Habanero Jamaican Jerk Sauce

  • 2 tsps old bays seasoning 

  • 1 - 14 oz can of fire-roasted diced tomatoes

  • Splash of dry white wine

  • 1 tbsp butter

  • 1 tbsp olive oil

  • ½ cup green onions, chopped

PREPARATION:

Mix thawed, drained shrimp with 2 teaspoons of old bay seasoning and Rolling Calf Jamaican Jerk Sauce/Marinade in a bowl and marinate for 30 minutes in the refrigerator.  

Heat a large skillet, melt butter and add olive oil until sizzling but not burnt. Add marinated shrimp to the hot skillet. Add minced shallots, Cook, for 1 minute until lightly golden brown. Add a splash of white wine to deglaze the pan. Add diced roasted tomatoes and simmer for 3 minutes depending on their size, stirring until done. Add chopped green onions. The shrimp should be opaque and pink, not over-cooked. Serve over polenta slices, rice, or angel hair pasta.