These jerk shrimps with coconut rice and peas recipe work well for every meal you can imagine. African recipe.
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Jerk Shrimp With Coconut Rice and Peas recipe

Jerk Shrimp With Coconut Rice and Peas recipe
Course Main
Cuisine African
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Bintu Hardy | Recipes From A Pantry

Ingredients

For the coconut rice and peas:

  • 2 tbsp vegetable oil
  • 2 large onions , finely chopped
  • 1 tsp all spice
  • 1 tsp garlic puree
  • 6 thyme sprigs
  • 2 bay leaves
  • 600 (1.3lb) basmati rice
  • 400 g (14oz) tin of black-eyed beans or kidney beans, drained and rinsed
  • 700 ml (2.9 cups) chicken or vegetable stock
  • 400 ml (1.6 cup) coconut milk
  • Salt to taste
  • Chilli flakes to taste

For the jerk shrimp:

  • 32 large red shrimp
  • 2 tbsp jerk seasoning paste

Toppings:

  • Chopped pineapple or mango
  • Chopped pickled chilli
  • Sliced avocado or guacamole
  • Chopped coriander (cilantro)
  • Fried plantain (optional)

Instructions

  • Heat the oil in non-stick pan and add in onion and 3 tbsp of water, stir and fry for about 7 mins until softened.
  • Add in the all spice, garlic puree, thyme sprigs and bay leaves and fry for about 30 secs.
  • Then add in rice and stir constantly until rice is coated.
  • Transfer the rice mixture in to a rice cooker, add in the black- eyed beans, stock and coconut milk, mix well, season with salt and cook according to your rice cookers instructions.
  • Heat up the grill to are medium heat. If using a bbq, then fire up the bbq till the coals are medium hot.
  • Oil the grill plate and place the shrimps on a griddle on the hot grill (or barbeque) and grill them for 2-3 mins on each side until they are cooked through and transfer them to a plate.
  • Serve the Jerk prawns with some coconut rice and peas and topping as preferred.