© 2019 by Andrea Buckett | Design by Chick & Owl Design Co.

5 INGREDIENT RECIPE: Jerk shrimp with rice and beans

February 27, 2019

One tip for creating easy weeknight, five ingredient recipes is - condiments! I love myself a good condiment and my fridge door is full of all kinds of items, like jerk sauce, that help me pull together a flavourful meal.  Rice and beans are always a pantry staple in my house and go a long way when feeding my two active sons.  Shrimp is a great switch up that makes this dish pescatarian.

 

Note: Every 5 ingredient recipe considers water, butter, oil, salt and pepper freebie ingredients.

 

Freebies: 1 tbsp canola oil, ¼ tsp salt, 2 ½ of cups water

 

1 ½ cups of white rice

½ cup cup jerk marinade *

1 can (540ml) kidney beans, drained and rinsed

454 g raw peeled large shrimp

1 cup chopped cilantro

 

 

Preheat oven to 375F

  1. Place a heavy bottomed, oven-proof pot over medium heat and add the canola oil and the rice.  Cook the rice for 3min. stirring constantly until the rice is toasted lightly.

  2. Add the jerk marinade, salt, water and kidney beans and stir well. Cover the pot and transfer to the oven. Cook for 15min.

  3. Stir the shrimp into the rice and beans and return to the oven covered. Cook for another 8min. then remove from oven and let sit for another 5min.

  4. Remove the lid and stir in the cilantro.

 

 

*This dish is relatively spicy when you use ½ cup of jerk marinade.  To reduce the heat reduce the jerk marinade to ¼ cup and increase the water to 2 ¾ cups. Also note that this condiment should be a marinade not a paste.

 

 

For a printable version of this recipe click here.

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