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    Preparation Time
    30 Mins
    Difficulty
    Medium
    Spice Level  

Pirate Shrimps of Caribbean with Jamaican Riceby Cook Gourmet

Rs. 598 Serves 2

We bring you a tantalising recipe of grilled shrimp skewers. Caribbean twist of grilling will knock your socks off. After just a nibble you 'll see why we decided to bring this grilled prawns recipe accompanied with Jamaican Rice.

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Rs. 598Serves 2

NUTRITIONAmount Per Serving

    • Calories500

YOU WILL NEED

    Non Stick Pan
    Saucepan
    Bowl
    Salt
    Pepper
    Water

INGREDIENTSPortion for 2

    12 pieces Medium Shrimps
    Zest of 1 Lemon
    1 Medium Red Bell Pepper
    1 tbsp Olive Oil
    Juice of 1 Lemon
    1/2 tsp Brown Sugar
    1/4 tsp Allspice Powder
    2 tbsp Coriander
    1 tbsp Chopped Parsley
    1 Scallion Chopped
    1/2 tsp Ginger Chopped
    6 bamboo skewers
    1/2 tbsp Olive Oil for Shrimps

    For Jamaican Rice
    200 ml Coconut Milk
    1/2 tsp Allspice Powder
    3 Thyme Sprigs
    1 Garlic Clove, Crushed
    3/4 cup Jasmine Rice
    180 gms Kidney Beans Boiled and Salted

    Cook Gourmet

    More Recipes by same Chef

    • Citrus, Coconut Cream and Pineapple Prawns
    • Cook Gourmet Hungarian Chicken Goulash
    • Jamaican Jerk Veggies with Callaloo Rice
    • Melange of Brown Rice & Mushroom Stroganoff
    • Spanish Spice- Rubbed Chicken Thighs with Chive Flavored Veggies

    DIRECTIONS

       
      1

      Prepare Shrimp Marinade In a large bowl add scallions, bell pepper, chopped parsley, coriander and mix well. Now add lemon zest, lemon juice (1/2 lemon), allspice powder, olive oil, ginger, brown sugar, salt and pepper to taste. Mix all of them well, now add shrimps so that the marinade is evenly coated on shrimps. Refrigerate for 10 minutes. The marinade will be a bit coarse.

       
      2

      Start with Jamaican Rice While the shrimps marinate, in a saucepan over medium-high heat combine coconut milk, 1 cup (240 ml) water, allspice powder, thyme sprigs, garlic clove. Add salt and pepper to taste. Bring mixture to a boil, stir in rice and reduce heat to low. Cover and cook for 10-12 minutes, or until liquid is absorbed and rice is cooked.

       
      3

      Add Kidney Beans to Rice Remove thyme sprigs and garlic. Stir in kidney beans and mix with rice for 2 minutes. Remove from heat, cover and let stand for 5 minutes before serving.

       
      4

      Grill Skewed Shrimps Thread 2 shrimps on each bamboo skewers. In a non-stick pan on medium heat add olive oil. Now place the shrimp skewers on the pan and cook for 2 minutes on each side (4 minutes total). Don?t over cook, as shrimps will become rubbery of overcooked, remember they will continue cooking for a short period after they are removed from direct heat.

       
      5

      Reduce Shrimps Marinade & Serve In the same non-stick pan used for cooking shrimps, add the remaining marinade and cook for 2 to 3 minutes on medium heat. Serve shrimps with Jamaican Bean Rice and reduced shrimps marinade.

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