It’s not just for chicken anymore. Our Drunken Jamaican Jerk Marinade makes for the perfect savory twist in this scrumptious shrimp entree.
- 1 lb. Frozen, large, uncooked, tail off, peeled, and deveined shrimp
- 1/4 cup Drunken Jerk Jamaican Marinade
- 1 14-ounce can diced fire-roasted tomatoes
- Splash of dry white wine
- 1 Tablespoon butter
- 1 Tablespoon olive oil
Mix thawed shrimp and Drunken Jerk Jamaican Marinade in bowl and marinade for 20 minutes in the refrigerator.
Heat a large skillet, melt butter and add olive oil. Add marinated shrimp with marinade to hot skillet. Cook for 1 minute. Add diced tomatoes and a splash of white wine. Cook 3 to 5 minutes depending on their size, stirring until done. Shrimp will be pink. Serve over polenta slices, rice or angel hair pasta.