Cal Smart Caribbean-Inspired Jerk Shrimp
with Jewelled Rice and Lime Cabbage Slaw- Shrimp
- Milk
- Egg
- Milk
- Mustard
- Peanuts
- Crustaceans
- Fish
- Tree nuts
- Sesame
- Wheat
- Sulphites
- Soy
- May contain traces of allergens
- Gluten
Ingredients: Shrimp (shrimp) (shrimp, sodium phosphate, salt) • Coleslaw mix (red cabbage, greeen cabbage, carrot) • Sweet bell pepper • Basmati rice • Lime • Mango chutney (sugars (sugar, mango puree), mango, concentrated vinegar, salt, garlic powder, spices, xanthan gum, ascorbic acid, beta carotene, sodium benzoate, potassium sorbate) • Jerk sauce (water, green jalapeno peppers, white vinegar, garlic, spices, salt, soybean oil, lemon juice, modified corn starch, xanthan gum, natural colour, citric acid, potassium sorbate) • Rice vinegar (rice vinegar, sugar, salt) • Garlic • Green onion.
Ingredients
285 g
Shrimp
(Contains: Shrimp)
¾ cup
Basmati Rice
(Contains: Egg, Milk, Mustard, Peanuts, Crustaceans, Fish, Tree nuts, Sesame, Wheat, Sulphites, Soy, May contain traces of allergens)
170 g
Coleslaw Cabbage Mix
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Lime
1 unit(s)
Green Onion
1 unit(s)
Garlic, cloves
2 tbsp
Mango Chutney
(Contains: Crustaceans, Mustard, Sesame, Egg, Soy, Sulphites, Tree nuts, Fish, Gluten, Milk, Wheat, May contain traces of allergens)
2 tbsp
Jerk Sauce
(Contains: Sulphites, Milk, Soy, May contain traces of allergens)
1 tbsp
Seasoned Rice Vinegar
(Contains: May contain traces of allergens, Egg, Fish, Milk, Mustard, Tree nuts, Sesame, Soy, Wheat)
Not included in your delivery
1 tbsp
Butter*
(Contains: Milk)
½ tsp
Sugar*
4 tsp
Oil*
0.38 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice and reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, core, then cut pepper into 1/4-inch pieces.
- Zest, then juice lime.
- Thinly slice green onion.
- Peel, then mince or grate garlic.
- In a medium bowl, whisk together vinegar, 3 tsp (6 tsp) oil, lime juice, lime zest and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
- Add coleslaw cabbage mix and half the green onions, then toss to combine.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil and peppers. Cook for 3-4 min, stirring often, until tender-crisp.
- Season with salt and pepper.
- Remove from heat.
- Transfer to a plate.
- Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
- Reheat the same pan over medium-high.
- When hot, add 1/2 tsp (1 tsp) oil, then garlic and shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink.**
- Add jerk sauce, half the mango chutney (use all for 4 servings) and 2 tbsp (4 tbsp) water. Cook for 1 min, stirring occasionally, until shrimp is coated.
- Remove from heat.
- Fluff rice with a fork, then stir in peppers, remaining green onions and 1 tbsp (2 tbsp) butter. Season with salt.
- Divide rice, coleslaw and shrimp between plates.
- Spoon any remaining sauce over shrimp.
