Jerk Shrimp
with Coconut Rice
A spiced saucy jerk shrimp, laced with creamy coconut milk, is so deliciously indulgent over rice. Fresh lime and cilantro adds a fresh kick and will transport you to an island paradise!
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
285 g
Crevettes
(Contient: Crevettes)
¾ tasse(s)
Riz étuvé
1 pièce(s)
Lait de coco
1 pièce(s)
Poivron
56 g
Petits pois
1 g
Oignon, haché
30 g
Gingembre
1 cs
Purée d’ail
(Peut contenir : Blé, Crustacés, Poisson, Moutarde, Gluten, Sésame, Sulfites, Soya, Lait, Noix, Oeuf)
½ cs
Sauce soya
(Contient: Blé, Sulfites, Soya Peut contenir : Blé, Poisson, Moutarde, Sésame, Lait, Oeuf)
28 g
Échalotes frites
(Contient: Blé Peut contenir : Gluten)
7 g
Coriandre
1 pièce(s)
Lime
6 g
Mélange d'épices des Caraïbes
(Peut contenir : Blé, Moutarde, Sésame, Sulfites, Soya, Lait, Noix, Arachides)
Pas inclus dans votre livraison
1 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
1 cs
Beurre*
(Contient: Lait)
Ustensiles
Instructions
- To a medium pot, add 1 cup (2 cups) water, 1 tbsp (2 tbsp) butter and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high heat.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 17-18 min. Remove from heat. Set aside, still covered.
- Core, then cut peppers into 1/2-inch pieces.
- Peel, then mince or grate ginger.
- Roughly chop cilantro
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Heat a large non-stick pan over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then onions and peppers. Cook for 4-5 min, stirring often, until tender.
- Add Jerk Spice Blend, garlic and 1 tbsp (2 tbsp) of the ginger. Cook for 1 min, stirring often, until fragrant.
- To pan with veggies, add peas coconut milk and soy sauce. Bring to simmer.
- Reduce heat to medium and cook for 2-3 min, stirring often, until sauce thickens slightly. [tester: please confirm timing and that no water is needed. Any sugar needed to balance sauce? Also, confirm peas don't overcook when added here.]
- Meanwhile, drain and rinse shrimp. Pat dry with paper towels.
- Add shrimp and peas to pan and cover. Cook for 3-4 min, lifting the lid to stir occasionally, until shrimp firm and opaque.**
- To the pan lime juice. Season with salt and pepper. Stir to combine.
- Add lime zest and half the cilantro to the rice. Fluff and mix in with fork.
- Divide rice between plates.
- Top with shrimp, veggies and sauce.
- Sprinkle with crispy shallots and remaining cilantro.
- Squeeze a lime wedge over top, if you like.
