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Jerk Shrimp with Cilantro Lime Rice

Serves 6
Time 4 hr 20 min
The simple but flavorful marinade in this spicy-sweet shrimp dish is also excellent to use with pork chops or chicken legs and thighs.
Special Diets:
Ingredients
  • 1 cup chopped white onion
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup tamari
  • 2 tablespoons brown sugar
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground sage
  • 3 green onions, chopped
  • 2 cloves garlic
  • 1 jalapeño, stemmed and seeded
  • 24 large shrimp peeled, tails left on
  • 1 pound sweet potatoes, peeled, thickly sliced and steamed for 8 minutes
  • 3 ears corn, shucked and halved
  • 2 red bell peppers, seeded, and quartered
  • 1 pineapple, peeled and thickly sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 cups jasmine rice
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Method

Put white onions, vinegar, orange juice, oil, tamari, sugar, thyme, cayenne, allspice, cinnamon, sage, green onions, garlic, and jalapeño into a blender and purée until smooth to make a marinade. 

Preheat grill and skewer shrimp on metal skewers. 

When grill is hot, place pineapple, corn and sweet potatoes on grill, cover and cook for 5 minutes. 

Flip them, move them to the outer edges of grill, and continue cooking until tender. 

Repeat process with peppers.

Place shrimp in center of grill, cook 2 minutes, covered, on each side. 

Transfer shrimp and vegetables to a large platter as done. 

Stir cilantro and lime juice into cooked rice and serve alongside shrimp and vegetables.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 1 cup chopped white onion
  • 3/4 cup white vinegar
  • 1/2 cup orange juice
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup tamari
  • 2 tablespoons brown sugar
  • 1 tablespoon dried thyme
  • 1 1/2 teaspoon cayenne pepper
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 3/4 teaspoon ground sage
  • 3 green onions, chopped
  • 2 cloves garlic
  • 1 jalapeño, stemmed and seeded
  • 24 large shrimp peeled, tails left on
  • 1 pound sweet potatoes, peeled, thickly sliced and steamed for 8 minutes
  • 3 ears corn, shucked and halved
  • 2 red bell peppers, seeded, and quartered
  • 1 pineapple, peeled and thickly sliced
  • 2 tablespoons finely chopped fresh cilantro
  • 2 tablespoons lime juice
  • 2 cups jasmine rice
Shop with Prime

Exclusively for Prime members in select ZIP codes.