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Jamaican jerk shrimp with rice and beans

11

  • Prep Time10 mins
  • Total Time10 mins
  • Makes4 Servings
*PLUS Cooking time: 25 minutes
Jamaican jerk shrimp with rice and beans

Angus Fergusson

Chatelaine Triple Tested

Ingredients

  • 1 cup long-grain rice

  • 1 cup adzuki or black beans, drained and rinsed

  • 1 green onion, sliced

  • 454 g frozen raw shrimp, thawed and peeled

  • 1/2 cup chopped cilantro

  • 4 garlic cloves, chopped

  • 2 tbsp chopped fresh ginger

  • 2 tbsp olive oil

  • 2 tbsp chopped fresh thyme, or 2 tsp dried thyme

  • 1 Scotch bonnet or jalapeno, seeded and chopped

  • 2 tsp brown sugar

  • 1 tsp allspice

Instructions

  • Soak 12 wooden skewers in water for 20 min. Cook rice according to package directions, omitting salt, about 20 min. Stir in beans and green onion.

  • Preheat barbecue to medium-high. Pat shrimp dry with paper towels. Whirl remaining ingredients in a food processor until they form a paste. Scrape into a large bowl. Add shrimp and stir. Let stand for at least 15 min. Thread shrimp onto skewers.

  • Oil grill and barbecue shrimp until pink, 2 to 3 min per side. Serve with rice and beans.


Nutrition (per serving)

Calories 379, Protein 24g, Carbohydrates 50g, Fat 9g, Fibre 4g, Sodium 780mg.

Adding scotch bonnet or jalapeno peppers give a pucker and punch in this seafood skewer recipe.

Bring It Indoors:

No barbecue? Broil skewers 2 to 3 min per side.

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