Served with all the fixin’s like coconutty rice and beans, sweet mango salad and fried plantains, this jerk shrimp plate is an explosion of vibrant Caribbean flavors.
Recipe tags: vegetable base, moderate difficulty, main, seafood, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 1 tsp | Better Than Bouillon® Seasoned Vegetable Base |
| 0¼ cup | canola oil |
| 1 | Scotch bonnet pepper, halved and seeded |
| 2 | green onions, coarsely chopped |
| 2 tbsp | fresh thyme leaves |
| 2 cloves | garlic |
| 2 tbsp | Jamaican jerk seasoning |
| 1 tbsp | lime juice |
| 1 lb | large peeled, deveined, tails-removed shrimp (21–25 count) |
| Quantity | Ingredient |
|---|---|
| 2 tbsp | canola oil |
| 1 small | onion, diced |
| 2 tbsp | finely chopped fresh thyme |
| 1 tbsp | Better Than Bouillon® Seasoned Vegetable Base |
| 1 cup | long-grain rice |
| 1½ cups | canned coconut milk |
| 14 oz | black beans, drained and rinsed |
| Quantity | Ingredient |
|---|---|
| 1 | mango, peeled and diced |
| 0¼ cup | diced red bell pepper |
| 0¼ cup | diced red onion |
| 2 tbsp | diced jalapeño pepper |
| 2 tbsp | finely chopped fresh cilantro |
| 0¼ cup | lime juice |
| Quantity | Ingredient |
|---|---|
| 2 | ripe plantains, peeled and cut into 1/2-inch-thick slices |
| 0½ cup | canola oil |
| 2 tbsp | finely chopped fresh cilantro, for garnish |
| Lime wedges, for garnish | |
| Wooden skewers, soaked in water for 10 minutes |
Directions
In blender or small food processor, blend vegetable base, oil, Scotch bonnet pepper, green onions, thyme, garlic, jerk seasoning and lime juice until smooth. Set aside 2 tbsp jerk marinade for rice and beans.
Toss shrimp with remaining jerk marinade, thread onto skewers and marinate for at least 30 minutes but up to 1 hour in refrigerator.
Preheat grill to medium-high heat.
Grill shrimp skewers, flipping halfway through cooking time, for 4 to 6 minutes or until shrimp turn pink and are well marked and lightly charred
In medium saucepan set over medium heat, heat oil. Cook onion, thyme, reserved 2 tbsp jerk marinade and Roasted Vegetable Base for 2 to 3 minutes or until starting to soften.
Stir in rice and cook for 1 minute or until coated and lightly toasted. Stir in coconut milk, 1/2 cup water and black beans; bring to a boil. Reduce heat to low. Cover and cook for 20 minutes or until rice is tender and has absorbed most of the cooking liquid. Remove from heat. Let stand, covered, for 10 minutes; fluff with a fork.
In small bowl, stir together mango, red pepper, onion, jalapeño, cilantro and lime juice. Refrigerate until ready to serve.
In large high-sided skillet set over medium-high heat, heat oil. In batches, fry plantains, flipping halfway through cooking time, for 2 to 3 minutes or until golden. Transfer to parchment paper–lined baking tray. Top with another piece of parchment paper. Using the bottom of a drinking glass, smash plantains to ¼-inch thickness.
Fry plantains a second time in the same pot, flipping halfway through cooking time, for 2 to 3 minutes or until golden. Drain on paper towel–lined baking tray. Keep warm.
Serve shrimp with rice and beans, plantains and mango salsa. Garnish shrimp plate with cilantro and lime wedges.
Tips: Substitute black beans with kidney beans or pinto beans if preferred. When handling Scotch bonnet pepper, wear kitchen gloves to avoid burning your hands with the capsaicin.
