Substances
Substances for six servings spray avocado oil 1 1/2lb uncooked jumbo shrimp 1 tablespoon jerk seasoning (OR spicy rub seasoning with low sodium) Rice 1 tablespoon avocado oil 1 tablespoon garlic, minced 3/4 cups diced white onion 1 1/2 cups raw jasmine rice 1 1/2 cups rooster inventory (or veggie inventory if doing a vegan model) 1 1/2 cups lite coconut milk 1 can (13.5oz) low sodium pink kidney beans, drained 2 bay leaves pinch of sea salt Garnish
Substances for six servings spray avocado oil 1 1/2lb uncooked jumbo shrimp 1 tablespoon jerk seasoning (OR spicy rub seasoning with low sodium) Rice 1 tablespoon avocado oil 1 tablespoon garlic, minced 3/4 cups diced white onion 1 1/2 cups raw jasmine rice 1 1/2 cups rooster inventory (or veggie inventory if doing a vegan model) 1 1/2 cups lite coconut milk 1 can (13.5oz) low sodium pink kidney beans, drained 2 bay leaves pinch of sea salt Garnish
Steps Set a skillet on medium-high warmth, and as soon as scorching, add the shrimp. Because it sears and cooks within the skillet, sprinkle in blackened seasoning. Prepare dinner for six to eight minutes or till the perimeters are seared and the shrimp is cooked by. Then take away the shrimp from the skillet. Cut back the warmth to medium, then add oil, onions and garlic. Saute for 3 to five minutes till the onions flip brown and translucent. Add the rice and blend to make sure each grain has been coated in oil and onion. Pour within the rooster inventory, coconut milk and pink beans. Add pinches of sea salt & pepper, then stir and convey to a light-weight simmer. Add the bay leaves, then cowl and cook dinner for 15 to twenty minutes, or till all of the liquid has been absorbed.
