Well, let’s just say that I used these tasty bits o’ shrimp in tacos – with my favorite roasted tomatoes and a bit of lightly ‘waved garlic cheese spread drizzled on top.
But you could, certes, just serve the shrimp on its own, mebbe on skewers, as a munchie or over rice with some black beans or… the possibilities are endless, and the recipe?
A snap! to toss together, then bake.
•1 lb large shrimp, peeled and deveined
•1/2 cup jerk sauce
•1 (8 oz) can crushed pineapple in juice
Note: I used a thawed bag of frozen shrimp, already peeled and deveined, because that’s just the way I am. I also used the last of my latest batch of home made jerk sauce – which is really pretty simple to toss together and keeps forever in the fridge. You do what you like.
Heat the oven to 450º.
Add the pineapple (and juice), along with the jerk sauce to the shrimp in a gallon-sized zipper bag.
Toss to blend and coat the shrimp well, then marinate for at least 20 minutes, or up to an hour.
Turn the shrimp and the marinade out onto a rack set into a foil-lined pan and bake for 15 minutes, or until the shrimp is done and nicely pink.
Serve as you will.
We actually had ours with freshly made naan that was then toasted on the grill – there was a (very) fresh batch of mozzarella involved too – it was made just before I started cooking the naan – but we had dinner guests and some very nice wine and it was getting dark and I didn’t get any pictures, so enjoy this recreation with some of the leftovers.
Still good, though.