Jerk Shrimp With Cilantro Lime Rice Recipe
Servings: 4
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
- 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.
- 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.
- Place shrimp in center of grill, cook 3 min, covered, on each side.
- Remove ingredients from grill. Stir in lime juice and cilantro into cooked jasmine rice. Serve.
- Prep time: 45 min Grilling time: 15 min
- barbecue with an explosion of flavor in every bite. Pineapple is heavenly grilled and combined with shrimp.
- 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 602g | |
| Recipe makes 4 servings | |
| Calories 805 | |
| Calories from Fat 141 | 18% |
| Total Fat 16.06g | 20% |
| Saturated Fat 2.39g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 64mg | 21% |
| Sodium 991mg | 41% |
| Potassium 1568mg | 45% |
| Total Carbs 144.42g | 39% |
| Dietary Fiber 10.8g | 36% |
| Sugars 26.91g | 18% |
| Protein 20.96g | 34% |
