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  • Jerk Shrimp With Cilantro Lime Rice

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    Jerk Shrimp With Cilantro Lime Rice
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 24 lrg Shrimp, peeled, tail on
    • 1 x Pineapple, peeled, cut in 1/2-inch slices
    • 4 x Ears corn, remove husk, cut in half
    • 1 lb Yams, peeled, cut in 1/2-inch slices, steamed 7-8 min
    • 2 x Red bell peppers, quartered, de-seeded
    • 2 Tbsp. Fresh lime juice
    • 2 Tbsp. Chopped cilantro
    • 2 c. Jasmine rice, cooked
    • 1/2 c. Orange juice
    • 3 x Green onions, sliced
    • 1 c. White onion, 1/4-inch dice
    • 1 x Jalapeno, seeded
    • 1/4 c. Tamari
    • 3/4 c. White vinegar
    • 1 1/2 tsp Cayenne pepper
    • 1/4 c. Extra-Virgin Extra virgin olive oil
    • 2 sm Cloves Garlic
    • 3/4 tsp Cinnamon
    • 1 tsp Allspice
    • 3/4 tsp Grnd sage
    • 1 Tbsp. Dry thyme
    • 2 Tbsp. Brown sugar

    Directions

    1. Puree marinade ingredients. Marinate shrimp in 1/2 c marinade, chill 4 hrs. Marinate pineapple, yams, bell pepper and corn in remaining marinade. Marinate 4 hrs at room temp. Toss ingredients several times during 4-hour period.
    2. Skewer shrimp on metal skewers. When fire is warm, place pineapple, corn and yams on grill, cover, cook 5 min. Turn these items over, move to the outer edges of grill. Repeat with peppers.
    3. Place shrimp in center of grill, cook 3 min, covered, on each side.
    4. Remove ingredients from grill. Stir in lime juice and cilantro into cooked jasmine rice. Serve.
    5. Prep time: 45 min Grilling time: 15 min
    6. barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp.
    7. NOTES : A Caribbean-style barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp.

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