Jerk Shrimp With Pineapple Rice– This is an easy-peasy 30 minute meal, with restaurant quality taste. Delicious pineapple rice, sprinkled with cilantro, then topped off with savory jerk shrimp. So simple, yet so flavorful.
Makes 4 servings.
Jerk Shrimp With Pineapple Rice
For The Rice
- 1 cup water
- 1/2 cup pineapple juice (from the can of pineapples)
- 1 cup pineapple chunks, drained
- 1 tablespoon butter
- 1/4 tsp. crushed red pepper
- 1 tsp. curry powder
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. salt
- 1 tablespoon maple syrup, 100% pure
- 1 tablespoon of lime juice, freshly squeezed
- 1 cup of basmati rice
- 2 to 4 tablespoons of cilantro, chopped
For the Shrimp
- 2 cloves garlic, minced
- 2 tablespoons butter
- 4 cups of shrimp, small/baby size
- 2 1/4 tsp. Caribbean jerk seasoning
- chopped green onions
Cook the rice
- In a medium sized pot add water, pineapple juice, pineapple chunks, butter, red pepper, curry powder, garlic powder, onion powder, salt, maple syrup, and lime juice. Bring pot to a boil. Stir in rice, and continue boiling over medium-high heat.
- Reduce heat to a simmer and cover. Cook rice for about 20 minutes, until all water is adsorbed and rice is soft.
- Remove from heat and let rice sit for 10 minutes covered. (In the meantime make the shrimp) Fluff rice with fork when finished, then stir in cilantro.
Cook the shrimp
- Melt butter in a large pan over medium-high heat. Stir in garlic and cook for about 1-2 minutes, or until fragrant. (don't let garlic burn).
- Reduce heat, stir in shrimp and jerk seasoning. Cook shrimp for about 2-3 minutes or until shrimp is pink.
- Turn off the heat, and toss shrimp with desired amount of chopped green onions. Serve over rice.
Notes
- Don't use the wet jerk seasoning. This recipe is to be made with a dry jerk seasoning.
