Jerk Shrimp With Pineapple Rice
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Serves: 6 servings (scant 1 cup rice, 4 oz shrimp)
 
Ingredients
Rice:
  • 1 (20 oz) can pineapple chunks in 100% juice
  • ~3½ cups cups water*
  • 1 Tbsp butter
  • ¼ tsp crushed red pepper
  • 2 tsp curry powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp salt
  • 2 Tbsp pure maple syrup
  • 2 Tbsp freshly squeezed lime juice
  • 2 cups basmati rice
  • ¼ cup cilantro, chopped
Shrimp:
  • 2 Tbsp butter
  • 2 cloves garlic, minced
  • 1½ lbs shrimp, peeled and deveined
  • 1 Tbsp Caribbean jerk seasoning
Instructions
  1. Drain pineapple, reserving all juice in a 1 cup measuring cup (should be about ½ cup) fill remainder of measuring cup with water and add to a large sauce pan. Add an additional 3 cups of water* to make 4 cups total. Cut or halve pineapple chunks into smaller pieces, if desired.
  2. To the sauce pan set over medium-high heat, add the pineapple chunks, butter, crushed red pepper, curry powder, garlic powder, onion powder, salt, syrup, lime juice, and rice. Bring to a gentle boil; cover and reduce heat to low. Allow rice to cook for 15 minutes or according to package directions; remove from heat and allow to sit for 10 minutes.
  3. Meanwhile, heat butter in a large skillet over medium heat. Once melted and hot, add garlic and shrimp. Sprinkle with jerk seasoning and cook for 5-6 minutes or until pink and cooked through.
  4. Fluff rice and serve topped with shrimp and cilantro.
Notes
Recipe slightly adapted from Caribbean Scent
Nutrition Information
Serving size: scant 1 cup rice with 4 oz shrimp Calories: 432 Fat: 7.5 Carbohydrates: 66.5 Sugar: 17.8 Sodium: 502 Fiber: 1.0 Protein: 22.5 Cholesterol: 150
Recipe by Prevention RD at https://preventionrd.com/2018/07/jerk-shrimp-with-pineapple-rice-weekly-menu/