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W/ Shrimp Recipe

Name: Jerks of the Caribbeans W/ Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb raw large shrimp (peeled, deveined, tails optional); 2 tbsp olive oil; 2 tbsp fresh lemon juice; 3 cloves garlic (minced); 1 tsp smoked paprika; 1 tsp crushed red pepper flakes; 1 tsp salt; 0.5 tsp black pepper (freshly ground); 2 tbsp unsalted butter; 1 tbsp olive oil (for pan); 1 each shallot (finely chopped) or small onion; 0.5 each bell pepper (thinly sliced); 1 cup cherry tomatoes (halved); 2 cloves garlic (minced); 0.25 cup white wine (or low-sodium chicken/veg broth); 0.5 cup heavy cream; 0.25 cup grated Parmesan cheese; 2 tbsp fresh parsley (chopped); 1 tsp lemon zest; 0 to taste salt (to taste); 0 to taste black pepper (to taste); 4 servings cooked pasta, rice, or crusty bread; 4 each lemon wedges

Inspired by Jerks of the Caribbean

Time35m

Serves4

Make W/ Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Shrimp and Marinade

1 lb raw large shrimp (peeled, deveined, tails optional)

2 tbsp olive oil

2 tbsp fresh lemon juice

3 cloves Garlic (minced)

1 tsp Smoked paprika

1 tsp Crushed red pepper flakes

1 tsp Celtic sea salt

1/2 tsp black pepper (freshly ground)

Vegetable & Sauce Base

2 tbsp Unsalted butter

1 tbsp olive oil (for pan)

1 each shallot (finely chopped) or small onion

1/2 each bell pepper (thinly sliced)

1 cup cherry tomatoes (halved)

2 cloves Garlic (minced)

1/4 cup white wine (or low-sodium chicken/veg broth)

1/2 cup Heavy cream

1/4 cup Grated Parmesan cheese

2 tbsp Fresh parsley (chopped)

1 tsp Lemon zest

0 to taste salt (to taste)

0 to taste black pepper (to taste)

Serving (optional)

4 servings cooked pasta, rice, or crusty bread

4 each lemon wedges

Method

Shrimp and Marinade

Prepare shrimp

Rinse and pat the shrimp dry with paper towels. If tails are on and you prefer them removed, remove now. Place shrimp in a medium bowl.

Combine marinade: In a small bowl whisk together 2 tbsp olive oil, 2 tbsp lemon juice, 3 minced garlic cloves, 1 tsp smoked paprika, 1 tsp crushed red pepper flakes, 1 tsp salt, and 1/2 tsp black pepper.

Marinate shrimp: Pour marinade over shrimp, toss to coat evenly, and let sit 10–15 minutes at room temperature (no longer than 30 minutes). If you need to prep earlier, refrigerate but bring back to room temp 10 minutes before cooking.

Vegetable & Sauce Base

Heat skillet: Place a large skillet over medium-high heat. Add 1 tbsp olive oil and 2 tbsp butter. When butter melts and starts to foam, add shallot (or onion) and sliced bell pepper.

Sauté vegetables: Cook, stirring occasionally, until shallot is translucent and pepper softens, about 3–4 minutes. Add 2 minced garlic cloves and cook 30–45 seconds until fragrant but not browned.

Deglaze: Pour in 1/4 cup white wine (or broth) and scrape up any browned bits from the pan. Let wine reduce by half, about 1–2 minutes.

Add tomatoes and cream: Stir in 1 cup halved cherry tomatoes and 1/2 cup heavy cream. Bring to a gentle simmer, reduce heat to medium-low, and let the sauce thicken slightly, about 2–3 minutes.

Finish sauce: Stir in 1/4 cup grated Parmesan, 1 tsp lemon zest, and 2 tbsp chopped parsley. Taste and season with salt and pepper as needed. Keep sauce warm on low while cooking shrimp.

Cook Shrimp & Assemble

Sear shrimp: In a separate large skillet (or wipe and use the same skillet if space allows), heat over medium-high. Add a light drizzle of oil or 1/2 tbsp butter. Add marinated shrimp in a single layer (do not crowd). Cook 1.5–2 minutes per side, until pink and opaque and edges get a light golden sear.

Combine with sauce: Transfer cooked shrimp into the sauce pan and toss to coat for 30–60 seconds to marry flavors. If sauce seems thick, add 1–2 tbsp pasta cooking water or broth to loosen.

Final adjustments: Taste and adjust seasoning with additional salt, pepper, or lemon juice as desired. Sprinkle additional chopped parsley and an extra tablespoon of Parmesan if using.

Serve: Portion cooked pasta, rice, or slice of crusty bread onto plates. Spoon shrimp and creamy tomato sauce over the base. Garnish with lemon wedges and serve immediately.