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.  

4.7/5 (3 Reviews)