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.