Recipe: Jamaican BBQ Grilled Curry Shrimp with Coconut Rice and Peas
Introduction
Experience the flavors of Jamaica with this delicious BBQ grilled curry shrimp dish, served alongside fragrant coconut rice and peas. This recipe combines the rich and spicy taste of curry with the smoky flavors of the grill, creating a mouthwatering meal that will transport you to the sunny shores of the Caribbean. Let’s dive into the ingredients and steps required to make this delectable Jamaican delight.
Ingredients
For the Curry Shrimp:
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of Jamaican curry powder
- 2 cloves of garlic, minced
- 1 tablespoon of fresh thyme leaves
- 1 teaspoon of ground allspice
- 1 teaspoon of paprika
- 1 teaspoon of brown sugar
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 2 tablespoons of vegetable oil
For the Coconut Rice and Peas:
- 1 cup of jasmine rice
- 1 cup of coconut milk
- 1 cup of water
- 1/2 cup of canned kidney beans, drained and rinsed
- 1/4 cup of diced onion
- 2 cloves of garlic, minced
- 1 tablespoon of vegetable oil
- 1 teaspoon of fresh thyme leaves
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
Step 1: Marinating the Shrimp
In a bowl, combine the curry powder, minced garlic, thyme leaves, ground allspice, paprika, brown sugar, salt, black pepper, and vegetable oil. Mix well to form a smooth paste.
Add the peeled and deveined shrimp to the bowl and toss until they are evenly coated with the marinade. Allow the shrimp to marinate in the refrigerator for at least 30 minutes to enhance the flavors.
Step 2: Preparing the Grill
Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent the shrimp from sticking.
Step 3: Grilling the Shrimp
Thread the marinated shrimp onto skewers, ensuring they are evenly spaced. Place the skewers on the preheated grill and cook for approximately 2-3 minutes per side until the shrimp turn pink and slightly charred.
Step 4: Making the Coconut Rice and Peas
In a saucepan, heat the vegetable oil over medium heat. Add the diced onion and minced garlic, sautéing until they become translucent and fragrant.
Add the jasmine rice to the saucepan and stir for a minute until it is well coated with the oil and onion mixture.
Pour in the coconut milk and water, then add the kidney beans, fresh thyme leaves, salt, and black pepper. Stir to combine all the ingredients.
Bring the mixture to a boil, then reduce the heat to low and cover the saucepan. Allow the rice to simmer for about 15-20 minutes or until all the liquid has been absorbed and the rice is tender.
Step 5: Serving
Once the shrimp are grilled to perfection and the coconut rice and peas are cooked, it’s time to serve this Jamaican feast. Remove the shrimp from the skewers and arrange them on a platter alongside a generous serving of coconut rice and peas.
Garnish with fresh thyme leaves for an extra touch of flavor and enjoy your Jamaican BBQ grilled curry shrimp with coconut rice and peas!