FIERY, SWEET, SMOKEY, AND FRUITY
all words used to describe the essence of Jamaican Jerk seasoning and all found in this tasty dish
I recently made a batch on jerk season so I could take pictures of it for the recipe, so
with a bottle of one of my favorite spice blends in my pantry, my mind started whirling with new ideas on how I could use this blend to create exciting new recipes to bring you
as we are currently in the outer banks of North Carolina and millions of pounds of shrimp are harvested in these waters every year, it seemed like the perfect starting point
now with fresh local shrimp decided off to the market, I went to get inspired on what to do with the shrimp, and one of the first things I see in the produce section is whole beautiful pineapple on sale for $1.79 each
and so Jamaican shrimp and pineapple fried rice was born
I like to let my pineapple sit on the counter and ripen for 2 to 3 days, so planning ahead, I picked up the pineapple and put this dish on the menu for Friday night, three days away.
on Friday morning, I went into Beaufort and a local seafood market named rose seafood to pick out my shrimp
I picked the brown shrimp and sized about 20-25 per pound, the perfect size for my stir fry and only $8.99 a pound and caught in local waters were the clear winner.
When making a stir fry its essential to always have everything cut and ready; once the wok or cast-iron skillet is hot and ready, it goes fast, and there is no time to stop and chop something you forgot, the choice of oil should be something with a high smoke point that can stand up to the heat, so coconut, peanut, vegetable are good choices while olive oil and butter are not. I do not have a wok, so I use my 12-inch cast-iron; if you have a large nonstick skillet, this can also work.
I do not list salt in this spice blend recipe as I like to control how much and what type I’m using; in this dish, I am going for the sea salt as that is where my shrimp are from, and that briny sea salt taste is perfect.
and you know it makes me happy when you get creative, so don’t be afraid to add or take away things, not to your liking; great add ons could be grated fresh ginger, carrots, and even corn, so have fun and safe cruising
Jamaican Jerk Spiced Shrimp with Pineapple Fried Rice
the spicey, earthy, fruity and bold flavorers we love from our jerk spice blend
Equipment
- wok or 12 inch cast iron pan
Ingredients
shrimp marinade
- 1 pound shrimp pealed and deveined
- 1 lime juices
- 1 orange juiced
- 1 tbsp jamaican jerk seasoning Jamaican Jerk Seasoning
- 1 tsp sriracha or chili sauce
- 1 tbsp soy sauce
- 1 tsp honey
- 1/2 tsp sea salt
stir fry
- 3 eggs beaten with a pinch of salt
- 4 cups cooked rice long grain or jasmin
- 1 onion diced
- 1 red bell pepper diced
- 5 cloves garlic minced
- 1 cup cashews whole lightly salted
- 1 can peas drained
- 2-3 green onions diced
- 1/3 cup cilantro chopped
- 2 cups pineapple fresh cut into bit size pieces
- sea salt and white pepper to taste
sauce
- 2 tbsp soy sauce
- 1 tbsp jamican jerk seasoning
- 1 tsp sriracha or red chili sauce
Instructions
- in a bowl whisk all the marinade ingredients together and add the shrimplet marinate while you prep your stir fry ingredients
- when you have all your ingredients together, heat your pan on medium-high heat, and when hot , add 1 tbsp oil
- pour in the beaten eggs and cook stirring frequently until the eggs are soft scrambles
- remove eggs to a platter
- add shrimp to the pan and cook about 2 minutes on each side and remove to the platter with the eggs
- add 1 tbsp oil to the pan and add onions and red peppers to the pan and cook stirring frequently 4-5 minutes
- stir in garlic and cook 1 minute
- stir in pineapple and cook 2 minutes
- add rice and green onions and cook 2-3 minutetsuntil rice is hot and popping
- add the sauce and stir well
- remove from the heat and toss in cilantro
Nutrition
Calories: 673kcalCarbohydrates: 85gProtein: 44gFat: 19gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 305mgSodium: 951mgPotassium: 1065mgFiber: 8gSugar: 19gVitamin A: 1907IUVitamin C: 114mgCalcium: 172mgIron: 6mg
Tried this recipe?Let us know how it was!