Jerk Shrimp with Cilantro Lime Rice Recipe

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Jerk Shrimp with Cilantro Lime Rice

Ingredients:

24 lg Shrimp; peeled, tail on
1 Pineapple; peeled, cut in 1/2-inch slices
4 Ears corn; remove husk, cut in half
1 lb Yams; peeled, cut in 1/2-inch slices, steamed 7-8 minutes
2 Red bell peppers; quartered, de-seeded
2 tb Fresh lime juice
2 tb Minced cilantro
2 c Jasmine rice; cooked

MARINADE

1/2 c Orange juice
3 Green onions; sliced
1 c White onion; 1/4-inch dice
1 Jalapeno; seeded
1/4 c Tamari
3/4 c White vinegar
1 1/2 ts Cayenne pepper
1/4 c Extra-Virgin Olive Oil
2 sm Cloves Garlic
3/4 ts Cinnamon
1 ts Allspice
3/4 ts Ground sage
1 tb Dry thyme
2 tb Brown sugar

Directions:

Puree marinade ingredients. Marinate shrimp in 1/2 c marinade, refrigerate 4 hours. Marinate pineapple, yams, bell pepper and corn in remaining marinade. Marinate 4 hours at room temp. Toss ingredients several times during 4-hour period.

Skewer shrimp on metal skewers. When fire is hot, place pineapple, corn and yams on grill, cover, cook 5 minutes. Turn these items over, move to the outer edges of grill. Repeat with peppers.

Place shrimp in center of grill, cook 3 minutes, covered, on each side. Remove ingredients from grill. Stir in lime juice and cilantro into cooked jasmine rice. Serve.

Prep time: 45 minutes Grilling time: 15 minutes

Nutritional information per serving (394g): 380 calories, 11 g protein, 8 g fat (1 g sat), 68 g carbohydrates, 45 mg cholesterol, 490 mg sodium

Exchanges: 2 breads, 2 lean meats, 2.5 vegetable, 1 fruit A Caribbean-style 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. Recipe by: Wholefoods Markets, Inc.

Posted to MC-Recipe Digest V1 #1023 by Suzy Wert <SuzyWert@aol.com> on Jan 19, 1998

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