Ingredients:

  • 1 tbsp extra virgin olive oil (15 ml)
  • 3 green onions, sliced (about ½ cup / 50g)
  • 1 clove garlic, smashed and diced
  • 5 large Brussels sprouts leaves, peeled and roughly chopped (optional)
  • 30 frozen pre-cooked shrimp or raw shrimp, peeled and deveined (about 1 lb / 450g)
  • 1 ½ tsp jerk seasoning
  • 1 (10.75 oz) can cream of celery condensed soup (305g)
  • 1 tsp honey (5ml)
  • 8 oz (225g) your favorite thin noodles, fresh or dry (such as linguine, spaghetti, or ramen) OR 2 cups cooked rice

Instructions:

  1. If using frozen pre-cooked shrimp, defrost them quickly under cold running water. If using raw shrimp, defrost, peel, devein, and soak in a bowl of lightly salted cold water for 5 minutes. Drain well.
  2. Slice the green onions. Smash and dice the garlic. Wash and peel the leaves from the Brussels sprouts (if using) and roughly chop.
  3. Heat the olive oil in a large skillet over medium heat. Add the green onions, garlic, and Brussels sprouts (if using). Sauté for 2-3 minutes, or until the vegetables begin to soften and become fragrant.
  4. Add the shrimp to the skillet with the vegetables. Continue to sauté until the shrimp turns pink and starts to curl (about 3-5 minutes for pre-cooked shrimp, 5-7 minutes for raw shrimp).
  5. Sprinkle the jerk seasoning over the shrimp and vegetables. Stir well to coat evenly.
  6. Add the cream of celery soup to the skillet. Stir constantly to prevent lumps. Simmer until the shrimp is fully cooked and the sauce is heated through. If the sauce is too thick, add a splash of water to thin it out.
  7. Stir in the honey. Taste and adjust seasoning if needed.
  8. While the shrimp is cooking, prepare your noodles or rice according to package directions.
  9. Toss the cooked noodles (or serve the rice) with the Creamy Jerk Shrimp and vegetable mixture. Alternatively, spoon the shrimp mixture over a bed of noodles or rice.
  10. Serve Immediately. Enjoy!