Jerk Shrimp Skewers over Pineapple Chutney Rice
Courtesy of Wozz! Kitchen Creations
Ingredients:
- 1 lb bag Raw Large Shrimp (approx 45-50 count in bag) (I used 6 large shrimp per skewer - use jumbo shrimp if you prefer).
- 2 Tbs Oil for marinade + oil for grill pan
- 2 - 3 Tbs Jamaican Jerk Seasoning
- 1 cup uncooked Jasmine Rice
- 2 cups water
- 1 tsp salt
- Wozz! Jamaican Jerk Pineapple Chutney
- Fresh Mint and Fresh Pineapple Wedges for garnish (optional)
Directions:
In a medium pot with tight fitting lid, bring 2 cups water and 1 tsp salt to a boil. Add jasmine rice, bring to a boil and then turn to low heat to let simmer for 20 minutes with lid on. Turn heat off, and let rice sit for an additional 10 minutes with lid on, then fluff with fork.
Add 1/2 Jar of Wozz! Jamaican Jerk Pineapple Chutney to rice and combine - you can add extra if needed but save a little chutney for serving with your shrimp. (I followed the package directions for my bag of jasmine rice, read the package you have to see if cooking instructions are the same or different - some packages call for rinsing rice before cooking and may call for different cooking times).
While rice is cooking, thaw out frozen shrimp by placing in a colander and running under cold water, remove skins and de-vein shrimp.
In a medium to large bowl, tossshrimp in oil and jerk spice. Adding more oil or jerk spice if needed depending on your preference.
Thread shrimp onto skewers.
Brush oil on your grill pan and turn onto medium high heat. Once grill is nice and hot, grill each skewer for approximately 2-3 minutes on each side - until shrimp has a few grill marks and is cooked through.
Serve shrimp skewers over pineapple rice and garnish with fresh mint and pineapple wedges. Serve with a side of remaining pineapple chutney.
Enjoy!!
In a medium pot with tight fitting lid, bring 2 cups water and 1 tsp salt to a boil. Add jasmine rice, bring to a boil and then turn to low heat to let simmer for 20 minutes with lid on. Turn heat off, and let rice sit for an additional 10 minutes with lid on, then fluff with fork.
Add 1/2 Jar of Wozz! Jamaican Jerk Pineapple Chutney to rice and combine - you can add extra if needed but save a little chutney for serving with your shrimp. (I followed the package directions for my bag of jasmine rice, read the package you have to see if cooking instructions are the same or different - some packages call for rinsing rice before cooking and may call for different cooking times).
While rice is cooking, thaw out frozen shrimp by placing in a colander and running under cold water, remove skins and de-vein shrimp.
In a medium to large bowl, tossshrimp in oil and jerk spice. Adding more oil or jerk spice if needed depending on your preference.
Thread shrimp onto skewers.
Brush oil on your grill pan and turn onto medium high heat. Once grill is nice and hot, grill each skewer for approximately 2-3 minutes on each side - until shrimp has a few grill marks and is cooked through.
Serve shrimp skewers over pineapple rice and garnish with fresh mint and pineapple wedges. Serve with a side of remaining pineapple chutney.
Enjoy!!