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Author:
Kevin Curry
Caribbean Rice and Beans with Shrimp
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Caribbean Rice and Beans with Shrimp
Ingredients for 6 servings
Substitution
Note
- spray avocado oil
- 1 1/2lb raw jumbo shrimp
- 1 tablespoon jerk seasoning (OR spicy rub seasoning with low sodium)
- Rice
- 1 tablespoon avocado oil
- 1 tablespoon garlic, minced
- 3/4 cups diced white onion
- 1 1/2 cups uncooked jasmine rice
- 1 1/2 cups chicken stock (or veggie stock if doing a vegan version)
- 1 1/2 cups lite coconut milk
- 1 can (13.5oz) low sodium red kidney beans, drained
- 2 bay leaves
- pinch of sea salt
- Garnish
- mango salsa (mango, red bell pepper, cilantro, lime, sea salt & pepper to taste)
- fresh cilantro
Steps
Step 1
Set a skillet on medium-high heat, and once hot, add the shrimp. As it sears and cooks in the skillet, sprinkle in blackened seasoning. Cook for 6 to 8 minutes or until the edges are seared and the shrimp is cooked through. Then remove the shrimp from the skillet.
Step 2
Step 3
Reduce the heat to medium, then add oil, onions and garlic. Saute for 3 to 5 minutes until the onions turn brown and translucent.
Step 4
Add the rice and mix to ensure every grain has been covered in oil and onion.
Step 5
Pour in the chicken stock, coconut milk and red beans. Add pinches of sea salt & pepper, then stir and bring to a light simmer. Add the bay leaves, then cover and cook for 15 to 20 minutes, or until all the liquid has been absorbed.
Step 6
Lower the heat to low, remove the bay leaves and fold in the cooked shrimp.
Step 7
Garnish and enjoy!
Caribbean Rice and Beans with Shrimp
Kevin Curry
INGREDIENTS
- spray avocado oil
- 1 1/2lb raw jumbo shrimp
- 1 tablespoon jerk seasoning (OR spicy rub seasoning with low sodium)
- Rice
- 1 tablespoon avocado oil
- 1 tablespoon garlic, minced
- 3/4 cups diced white onion
- 1 1/2 cups uncooked jasmine rice
- 1 1/2 cups chicken stock (or veggie stock if doing a vegan version)
- 1 1/2 cups lite coconut milk
- 1 can (13.5oz) low sodium red kidney beans, drained
- 2 bay leaves
- pinch of sea salt
- Garnish
- mango salsa (mango, red bell pepper, cilantro, lime, sea salt & pepper to taste)
- fresh cilantro
INSTRUCTIONS
-
Set a skillet on medium-high heat, and once hot, add the shrimp. As it sears and cooks in the skillet, sprinkle in blackened seasoning. Cook for 6 to 8 minutes or until the edges are seared and the shrimp is cooked through. Then remove the shrimp from the skillet.
-
Reduce the heat to medium, then add oil, onions and garlic. Saute for 3 to 5 minutes until the onions turn brown and translucent.
-
Add the rice and mix to ensure every grain has been covered in oil and onion.
-
Pour in the chicken stock, coconut milk and red beans. Add pinches of sea salt & pepper, then stir and bring to a light simmer. Add the bay leaves, then cover and cook for 15 to 20 minutes, or until all the liquid has been absorbed.
-
Lower the heat to low, remove the bay leaves and fold in the cooked shrimp.
-
Garnish and enjoy!
Nutrition per serving
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