Jerk Shrimp and Wicked Hot Sausage Bake

Caribbean tradition and flavors complement hickory smoked hot sausage nicely!

Ingredients

—3 Links Queen City Sausage-Wicked Jalapeño Smoked Sausage.  Sliced

—1 LB Argentine Red Wild Caught Shrimp or favorite.  Peeled and thawed

—3 TBLS Dam Jam Pineapple Habanero Jam

—1 Orange.  Sliced

—1 TBLS Brown sugar

—1 TSP Smoked paprika

—1/2 TSP Sea salt

—1.5 TBLS Olive oil

—1/8 TSP Cayenne pepper

—1/8 TSP Ground thyme

—1/4 Cup Craisins

—Zest of lime

Directions

  1. In a medium bowl, add spices, Brown sugar jam, salt, Craisins, and lime zest.

  2. Add the shrimp and sausages to the bowl.  Add in the olive oil.  Mix well to throughly coat

  3. Preheat oven to 450 degrees F

  4. Take a large baking sheet.  Spray with olive oil.  Add the shrimp and sausages.  Place evenly, no layers.  Add the remaining sauce evenly

  5. Bake for about 10 minutes, taking care not to over cook the shrimp

  6. Suggestion: Serve over rice

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PUFF PASTRY SMOKED SAUSAGE CUPS