1 pound H-E-B Wild New Harvest Gulf Shrimp
1 tablespoon Caribbean jerk rub
2 teaspoons olive oil, divided
1 red bell pepper
1 green bell pepper
1/2 medium onion, cut into thin wedges
2 cloves garlic, minced
1 (14.5 ounce) can chicken broth
1 (8 ounce) can crushed pineapple, undrained
1 teaspoon Caribbean jerk rub
1 cup uncooked rice
Peel shrimp; remove tails if desired. Blend jerk rub with 2 teaspoons oil in a medium bowl; add shrimp, toss to coat and set aside.
Meanwhile, heat remaining 2 teaspoons oil in a 2-quart pot over Medium-High heat. Add onion and garlic; cook 2 to 3 minutes. Pour in chicken broth; stir in pineapple and jerk seasoning and rice. Bring to a boil; reduce heat to Low, cover pot, and simmer 15 minutes or until liquid is absorbed.
While rice cooks, seed peppers and remove stems; cut peppers into thin wedges. Heat a large, non-stick skillet over Medium-High heat. Sautèacute; shrimp and peppers 2 to 4 minutes, until shrimp turn opaque (white) and form the letter "C". Serve shrimp and peppers over pilaf
No Nutritional Information Available
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