Jerk Shrimp & Pineapple Basil Rice
Jerk Shrimp with sweet and savory pineapple basil rice
Ingredients
Jerk Shrimp
- 1 tbsp jerk seasoning I use Grace Jamaican Jerk Seasoning
- 1/2 tsp cinnamon
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 lb large or jumbo shrimp, peeled and deveined
- 1 tbsp honey
- 3 tbsp vegetable or canola oil for skillet
Pineapple Basil Rice
- 1 1/2 cups long grain white rice
- 3 cups water
- 6 tbsp unsalted butter
- 1 small yellow onion, diced
- 1 red bell pepper, diced
- 8 oz canned crushed pineapple, drained
- 5 oz fresh basil, chopped
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1 tsp cajun seasoning I use Old Bay
- salt & pepper to taste
Instructions
Jerk Shrimp
- In a small bowl combine shrimp, cinnamon, smoked paprika, ginger, jerk seasoning and honey. Mix thoroughly.
- Heat oil over medium-high heat. Cook shrimp for 2 minutes on each side. Serve with Pineapple Basil Rice.
Pineapple Basil Rice
- Rinse rice three times to remove surface starch. Bring water to boil. Add rice, 2 tbsp. of butter and few pinches of salt. Reduce heat to low and simmer until water is absorbed, about 8 - 10 minutes. Remove from heat.
- In a large skillet, heat 2 tbsp of butter over medium heat. Add onion and cook until translucent.
- Add ginger, turmeric, a few pinches of salt, pepper and cajun seasoning. Stir until all mixed together. Stir in pineapple and bell pepper and cook for 5 minutes.
- Stir in cooked rice and basil Make a well in center of skillet and add 2 tbsp of butter. Saute contents of skillet for 5 minutes. Taste and season with more salt and pepper if needed. Garnish will fresh basil if wanted. Serve warm with jerk shrimp.
Notes
Rinsing rice will remove surface starch. If you like sticky rice, then this step can be omitted.
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