Jerk shrimp with cilantro lime rice

4 Servings

Ingredients

Quantity Ingredient
24 larges Shrimp; peeled, tail on
1 Pineapple; peeled, cut in 1/2-inch slices
4 Ears corn; remove husk, cut in half
1 pounds Yams; peeled, cut in 1/2-inch slices, steamed 7-8 minutes
2 Red bell peppers; quartered, de-seeded
2 tablespoons Fresh lime juice
2 tablespoons Minced cilantro
2 cups Jasmine rice; cooked
½ cup Orange juice
3 Green onions; sliced
1 cup White onion; 1/4-inch dice
1 Jalapeno; seeded
¼ cup Tamari
¾ cup White vinegar
1½ teaspoon Cayenne pepper
¼ cup Extra-Virgin Olive Oil
2 smalls Cloves Garlic
¾ teaspoon Cinnamon
1 teaspoon Allspice
¾ teaspoon Ground sage
1 tablespoon Dry thyme
2 tablespoons Brown sugar

Directions

MARINADE

Puree marinade ingredients. Marinate shrimp in ½ 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, 2½ 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@...> on Jan 19, 1998

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