Jerk Steak & Shrimp over Yellow Rice

Jerk Steak & Shrimp over Yellow Rice

Ingredients:

For the jerk marinade:

1/4 cup soy sauce

1/4 cup vinegar

2 tablespoons olive oil

Juice of 1 lime

4 green onions, chopped

1 Scotch bonnet pepper, seeded and chopped

3 garlic cloves, minced

1 tablespoon grated ginger

2 teaspoons brown sugar

1 teaspoon ground allspice

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

Salt and pepper to taste

For the steak and shrimp:

1 pound flank steak, cut into strips

1 pound large shrimp, peeled and deveined

2 tablespoons vegetable oil

For the yellow rice:

2 cups long-grain rice

4 cups chicken broth

1 teaspoon turmeric

1 teaspoon ground cumin

Salt to taste

Garnish (optional):

Fresh cilantro, chopped

Lime wedges

Directions:

Prepare the jerk marinade: In a blender, combine all the marinade ingredients and blend until smooth. Divide the marinade between the steak and shrimp, ensuring each is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.

Cook the yellow rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil. Add the rice, turmeric, cumin, and salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.

Cook the steak and shrimp: Heat vegetable oil in a large skillet over medium-high heat. Remove the steak and shrimp from the marinade (discard any remaining marinade) and cook in batches, 2-3 minutes per side for the steak and about 2 minutes per side for the shrimp, or until cooked through.

Assemble the dish: Serve the jerk steak and shrimp over the yellow rice. Garnish with chopped cilantro and lime wedges if desired.

Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes plus marinating

Kcal: 650 kcal | Servings: 4 servings