Recipe: Jamaican Grilled Curry Shrimp With Coconut Rice And Peas

Introduction

Jamaican cuisine is known for its vibrant flavors and unique spice blends. One classic dish that captures the essence of Jamaican cooking is Grilled Curry Shrimp with Coconut Rice and Peas. This recipe combines succulent shrimp marinated in a fragrant curry sauce, served alongside creamy coconut rice and flavorful peas. Get ready to embark on a culinary journey to the Caribbean with this delicious and easy-to-make dish!

Ingredients

For the Grilled Curry Shrimp:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons Jamaican curry powder
• 2 cloves garlic, minced
• 1 teaspoon ginger, grated
• 1 tablespoon lime juice
• 2 tablespoons vegetable oil
• Salt and pepper to taste

For the Coconut Rice and Peas:

• 1 cup long-grain white rice
• 1 cup coconut milk
• 1 cup water
• 1 cup canned kidney beans, drained and rinsed
• 1/2 cup diced onion
• 2 cloves garlic, minced
• 1 teaspoon thyme leaves
• Salt and pepper to taste

Instructions

Grilled Curry Shrimp:

1. In a bowl, combine the curry powder, minced garlic, grated ginger, lime juice, vegetable oil, salt, and pepper.
2. Add the shrimp to the marinade and toss until well coated. Allow the shrimp to marinate for at least 30 minutes in the refrigerator.
3. Preheat your grill to medium-high heat. Thread the shrimp onto skewers, leaving a little space between each shrimp.
4. Grill the shrimp for 2-3 minutes per side or until they turn pink and opaque.
5. Remove the shrimp from the skewers and serve hot.

Coconut Rice and Peas:

1. Rinse the rice under cold water until the water runs clear.
2. In a saucepan, combine the rice, coconut milk, water, diced onion, minced garlic, thyme leaves, salt, and pepper.
3. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.
4. Stir in the kidney beans and cook for an additional 5 minutes.
5. Fluff the rice with a fork before serving.

Serving

Serve the Grilled Curry Shrimp alongside a generous portion of Coconut Rice and Peas. The combination of flavors will transport you to the beautiful beaches of Jamaica. Garnish with fresh cilantro or lime wedges for an extra burst of freshness. This dish pairs well with a refreshing tropical fruit salad or a side of fried plantains.

Conclusion

Jamaican Grilled Curry Shrimp with Coconut Rice and Peas is a delightful dish that showcases the bold and exciting flavors of Jamaican cuisine. The succulent shrimp, infused with aromatic curry spices, pairs perfectly with the creamy coconut rice and flavorful peas. Whether you’re hosting a Caribbean-themed dinner party or simply looking to spice up your weeknight meals, this recipe is sure to impress. So fire up the grill and get ready to savor the taste of Jamaica in every bite!