Caribbean-Style Shrimp & Dirty Rice

Meanwhile, into a medium bowl, zest, then juice half the lime. Cut remaining lime into wedges. Cut cucumber into 1/4-inch quarter-moons. Cut pineapple into 1/4-inch pieces. Finely chop cilantro. To the bowl with lime zest, add pineapple, cucumbers, half the cilantro and 1/4 tsp (1/2 tsp) sugar. Season with salt, then toss to combine.

In a small bowl, combine mango chutney and hot sauce. Cut pepper into 1/4-inch pieces. Drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. In a large non-stick pan, heat 1 tbsp (2 tbsp) oil over medium-high heat. When the pan is hot, add shrimp. Cook for 2-3 min, stirring occasionally, until shrimp just turn pink. Add Jerk Spice Blend. Cook for 30 sec, stirring often, until fragrant.

Transfer shrimp to another medium bowl, then toss with half the mango hot sauce. Set aside, covered. In the same pan, heat 2 tbsp (4 tbsp) butter over medium-high. When butter is melted, add mirepoix and peppers. Cook for 4-6 min, stirring occasionally, until veggies are golden and tender-crisp. Add garlic puree. Cook for 30 sec, stirring often, until fragrant.

To the pan with veggies, add vegetable stock powder and 1/2 cup (1 cup) water. Stir to combine. Stir in rice. Cook for 2-3 min, without stirring, until rice on the bottom of the pan is golden-brown. Stir, then (if needed) cook for another 1-2 min, stirring occasionally, until liquid is absorbed. Remove the pan from heat. Season with salt and pepper, to taste.