Tuesday, February 17, 2015

Jamaican Jerk Shrimp with Bacon, Mushrooms, and Tomatoes

Shrimp, mushrooms, tomatoes, and loads of bacon are joined together into a complex, slightly spicy, and delicious dish that's perfect served over steamed rice, quinoa, or couscous. No one would ever know it took less than 30 minutes from start to finish!

For Christmas, we don't usually give each other gifts, per say, but we do handle stockings. I typically get carried away and buy way more than can be in his stocking and he usually does too. This year, he went with a theme for my stocking.


He knows the way to my heart :)

Bacon band-aids, bacon lip balm, bacon chocolate bar, and a bacon cookbook were just a few of the bacon themed items he stuffed in the stocking this year.

This was the first dish I've tried from the bacon cookbook and it was an immediate success! I mean, it does have bacon in it.

It has some heat but not melt-your-face-off spice. The jerk paste is VERY spicy; the recipe only calls for 3 teaspoons (at most) for the entire dish but if you are a melt-your-face-off fan, go ahead and up it to taste. I dare ya.

Can't find the jerk paste? There are lots of recipes online to make your own and look fairly simple to whip up. 

Jamaican Jerk Shrimp with Bacon, Mushrooms, and Tomatoes
1/2 lb thick-cut bacon, cut into 1/2 inch pieces
1 yellow onion, diced
4 ounces shiitake mushrooms, coarse stems removed, cut into thick slices
2 large cloves garlic, minced
2 lbs jumbo shrimp, peeled and deveined
1/3 cup dark rum
1 28-ounce can diced tomatoes
2-3 teaspoons Jamaican jerk paste
1 teaspoon ground fennel seed
salt and pepper
1/4 cup chopped cilantro

In a large Dutch oven over medium heat, cook the bacon until half the fat is rendered. Add the onions, mushrooms, and garlic and saute until the onions are lightly colored, stirring often.

Add the shrimp and saute over medium-high heat until they are pink and cooked through. Pour in the rum and scrape up the browned bits. Increase the heat to high and cook for 1-2 minutes to reduce the liquid slightly. Stir in the tomatoes, jerk paste, fennel, salt, and pepper. Bring to a boil, then reduce heat, stir in the cilantro, and simmer for 5 minutes. 

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