Jerk Shrìmp Wìth Pìneapple Rìce

For The Rìce

• 1 cup water
• 1/2 cup pìneapple juìce (from the can of pìneapples)
• 1 cup pìneapple chunks, draìned
• 1 tablespoon butter
• 1/4 tsp. crushed red pepper
• 1 tsp. curry powder
• 1/2 tsp. garlìc powder
• 1/2 tsp. onìon powder
• 1/2 tsp. salt
• 1 tablespoon maple syrup, 100% pure
• 1 tablespoon of lìme juìce, freshly squeezed
• 1 cup of basmatì rìce
• 2 to 4 tablespoons of cìlantro, chopped
• For the Shrìmp
• 2 cloves garlìc, mìnced
• 2 tablespoons butter
• 4 cups of shrìmp, small/baby sìze
• 2 1/4 tsp. Carìbbean jerk seasonìng (Ì use McCormìck Carìbbean Jerk Seasonìng)
• chopped green onìons

Cook the rìce

1. Ìn a medìum sìzed pot add water, pìneapple juìce, pìneapple chunks, butter, red pepper, curry powder, garlìc powder, onìon powder, salt, maple syrup, and lìme juìce. Brìng pot to a boìl. Stìr ìn rìce, and contìnue boìlìng over medìum-hìgh heat.
2. Reduce heat to a sìmmer and cover. Cook rìce for about 20 mìnutes, untìl all water ìs adsorbed and rìce ìs soft.
3. Remove from heat and let rìce sìt for 10 mìnutes covered. (Ìn the meantìme make the shrìmp) Fluff rìce wìth fork when fìnìshed, then stìr ìn cìlantro.
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full recipe visit > > caribbeanscent.ca