Jamaican jerk shrimp with rice and beans
11
- Prep Time10 min
- Total Time10 min
- Makes4 Servings
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 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.
