Jamaican jerk shrimp with rice and beans

8

PREP TIME

10 min

Makes

4 Servings

* PLUS Cooking time: 25 minutes
Jamaican jerk shrimp with rice and beans

Angus Fergusson


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
  • 24 g,
  • Carbohydrates
  • 50 g,
  • Fat
  • 9 g,
  • Fibre
  • 4 g,
  • Sodium
  • 780 mg.

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.