Last updated on January 9th, 2019 at 02:55 pm
Drunken Jerk Prawns – are there any other kind? These prawns will blow your mind, beautifully seared plump and juicy shrimp marinated in a easy bourbon and jerk spice marinade. Simple and succulent with a bit of a kick.
As promised, I’m here with my drunken jerk prawns recipe that I made using some of the jerk seasoning I made the other day. This is such a simple recipe, one that will be ready in 12 minutes start to finish and the great thing about this is that it’s perfect for Valentine’s day. Yes, you know that dreaded holiday sneaking up on you next week, which is why this recipe is for two only.
But you know what? If you’re single you can still celebrate and treat yourself to these succulent juicy prawns. Even better if you have some leftover bourbon to take a swig. Who am I kidding, I actually did take a swig of bourbon, just wanted to taste it, and I thought I was going to die, it burnt going down my throat so bad, I thought I was going to internally combust. And the worst part, I took a swig from my coffee after and that made it burn even worse. I think I’ll stick to cocktails, thank you very much.
Since nobody actually drinks all the hard liquor in my house, I use it for cooking a lot. I have a lot of alcohol in the house because I have a problem. I love buying all sort of different liquor because I love the bottles. They get me all the time. All the beautiful shapes and colors, I can’t help myself, which is why I limit my trips to the liquor store to a couple times a year.
Bourbon is great in marinades though and perfect for this shrimp especially when mixed together with some fresh lemon juice and lots of that Jamaican jerk seasoning.
Try some of these other recipes with the leftover bourbon you end up with!
Here’s an interesting thing I just learned about marinades. Apparently it’s a myth that marinating meats for a very long time actually works like we think it does. Apparently the marinades never really penetrate deep into the meat, they are primarily a surface treatment, especially on thicker cuts of meat. Only the salt penetrates deep. Which is why I’m actually going to try this from now on. I only marinated the prawns here while I was getting the skillet all warmed up and heated the oil and melted the butter.
The truth is that the prawns were super tasty even though I only marinated them for 5 minutes. I did reserve the marinade and poured some over the prawns as they were searing and because of the sugar in the jerk spice and the alcohol it created a caramelization giving the prawns that nice color and shine. Trust me, so good.
I know this only serves two people but did you know that if you hover your mouse over the servings quantity in the recipe a little slider will pop up and you can slide it left and right and change the serving quantity and it will automatically change the ingredient amounts you need? Try it, it works.
If you try this recipe, please let us know! Leave a comment, rate it and tag a photo #jocooks on Instagram so we can see it. I always love to see what you guys come up with!
Drunken Jerk Prawns
- 3/4 lb jumbo prawns
- 1/2 cup bourbon
- 1/4 cup lemon juice
- 2 tbsp Jamaican Jerk seasoning
- 1 tbsp fresh parsley chopped
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- Devein the shrimp if necessary and remove the shells but leave the tails on.
- In a medium size bowl add the bourbon, lemon juice, jerk seasoning and whisk well. Add the prawns to the bowl and toss them around making sure all the prawns are covered in the marinade. Refrigerate for 5 minutes.
- Add the oil and butter to a skillet and melt the butter over medium-high heat. Add the prawns to the skillet, reserve leftover marinade. Cook for 2 or 3 min until the prawns turn pink, then flip over. Pour about 1/4 cup of the leftover marinade over the prawns and cook for another 3 minutes and they are cooked through. You'll notice the sauce will reduce almost right away caramelizing the prawns a bit. Remove shrimp from the skillet.
- Garnish the prawns with parsley and serve while still warm.
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