caribbean rice and beans with shrimp

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Jamaican Dried Jerk Seasonning

  Grace

  1 tsp or 300g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  1 tbsp or 9g

• Onions

  Raw

  110g

• Jasmine Rice

  Kroger

  160g

• Vegetable Broth

  From bouillons. Low sodium

  360g

• Soy Milk

  Original Silk Light - Silk

  360g

• Kidney beans

  All types, mature seeds, canned

  380g

• Spices Whole Bay Leaves

  Compliments

  2 leaves or 1g

• Limes

  Raw

  1 fruit or 67g

Directions

1. Set a skillet on medium-high heat, and once hot, add the shrimp. As it sears and cooks in the skillet, sprinkle in blackened seasoning. Cook for 6 to 8 minutes or until the edges are seared and the shrimp is cooked through. Then remove the shrimp from the skillet. Reduce the heat to medium, then add oil, onions and garlic. Saute for 3 to 5 minutes until the onions turn brown and translucent. Add the rice and mix to ensure every grain has been covered in oil and onion. Pour in the chicken stock, coconut milk and red beans. Add pinches of sea salt & pepper, then stir and bring to a light simmer. Add the bay leaves, then cover and cook for 15 to 20 minutes, or until all the liquid has been absorbed. Lower the heat to low, remove the bay leaves and fold in the cooked shrimp. Garnish and enjoy!

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