Ginger Shrimp with Roasted Tomatoes
Eaten with cooked pasta or supped-up with bread, I enjoy it with slow sips of white wine or an easy rum and juice over ice.
  1. Season the shrimp with 1 tsp of salt and ½ tsp of black pepper. Set aside.
  2. Preheat the oven the 375 degrees to roast the tomatoes. On a sheet pan, toss the halved tomatoes in olive oil, 3 sprigs of thyme, rosemary, pepper flakes, a generous pinch of salt and pepper. Place in the oven and cook for 30 minutes.
  3. On medium heat, add the coconut oil to a hot medium saute pan. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly and allow the onions to cook stirring occasionally until they brown. Add the ginger to the onions, stir again and let cook for about half a minute. Move the pan away from the flame before deglazing with the rum. Place the pan back on the medium flame and reduce the rum by half. Add the 5 sprigs of thyme and stock at this point and cook on a rolling boil for 1 minute or so before adding the shrimp. Allow the shrimp to cook for a about one minute of each side before adding the roasted tomatoes and tasting for added salt and pepper.
  4. Serve hot
Recipe Notes

– A dish that takes no time to prepare and cook, I make on days when I feel fancier, but want food my very Trini mother would eat—yuh know.
– I used ½ lb. of shrimp (31/35) that feed me for three days. Double the recipe for 4-6 servings.
– The ginger flavor is pronounced and bold, cut the amount of ginger in half to tone the bright flavor down.
– Unlike baking, I use an actual tablespoon to measure while cooking and not measuring spoons.
– I used chicken stock for this recipe, if you have seafood stock handy use it.