These shrimp will be gone in no thyme.
Have you ever been to that chain restaurant, Bahama Breeze? On their menu they have these jerk shrimp that come in a skillet as an appetizer and are served with the most amazing Cuban bread. The shrimp are baked in a white wine, buttery broth with garlic, spices, and thyme.
I set out to recreate this recipe, but I wanted to make it Whole30 approved because I felt like it was so close (minus the bread part) that it wouldn’t be that difficult to do. It’s easy to find a comparable substitution for wine…right? (A girl can dream. I got there, eventually)
I recommend you use a 10-12” cast iron skillet in this recipe to avoid having to wash lots of dishes, but if you don’t have one, you can always use a frying pan and a casserole dish. It all starts with cooking the peppers, onion, garlic and spices in the skillet. Then, you will add the ghee, chicken stock, and lemon juice and transfer to the oven for 10-15 minutes.
While the oven is working its magic, make sure you take this time to pat dry your shrimp. If they are too wet, it will add water to your buttery (or should I say ghee-y?) mixture, which no one wants.
Once you take the skillet out of the oven, add your shrimp, tomatoes, and thyme, and put it back in the oven for a few minutes to let the shrimp cook through.
Serve on a bed of cauliflower rice or a baked potato (sweet or regular) if you are on Whole30. If not, find some bread (cuban or baguette are my favorites) to serve with.
- 1 bell pepper, diced (any color)
- 1 small jalapeño, diced
- ¼ of a small white onion, diced
- 2 TBSP olive oil
- 8 cloves of garlic, minced
- ¾ cup of melted ghee
- ¾ cup of chicken stock
- 1 TBSP lemon juice
- 1 tsp cayenne pepper (do ½ or ¼ tsp if you don’t like things too spicy)
- 1 tsp paprika
- ¼ tsp allspice
- ¼ crushed red pepper flakes (omit if you are worried about it being too spicy)
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ tsp cumin
- ½ large tomato, diced
- 3 TBSP of fresh thyme leaves
- ¾ lbs peeled and deveined raw shrimp (not frozen)
- Additional salt and pepper to taste (if desired)
- Preheat the oven to 400°F
- Using a 10-12” cast iron skillet, add olive oil and place on the stove on medium heat.
- Once olive oil is heated, add peppers, jalapeño, and onion until onion is translucent and the peppers are soft (5-10 minutes). Stir occasionally as needed.
- Add minced garlic and sautéed for 2-3 minutes.
- Add salt, pepper, cayenne pepper, paprika, all spice, crushed red pepper flakes, garlic powder, and onion powder. Stir.
- Add chicken stock, melted ghee, lemon juice. Stir as needed.
- Transfer the skillet into the oven for 10-12 minutes. It should be bubbling when you take it out.
- Place shrimp on a plate lined with a paper towel and pat dry.
- Once the skillet is removed from the oven, add the shrimp in a single layer and top with the tomato and thyme leaves.
- Return to the oven for 5-10 minutes, until the shrimp is cooked through. Cooking time will vary, depending on how big your shrimp are. When the shrimp are done, they will be pink with the tail curled to the head of the shrimp.
- This recipe yields four servings.
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