Ingredients:

  • 6 stalks Spring Onions (Scallions), trimmed and roughly chopped
  • 4 large Garlic Cloves, peeled
  • 1 inch piece Ginger, peeled
  • 1 – 2 Scotch Bonnet or Habanero Chili (to taste)
  • 2 Tbsp Fresh Thyme Leaves, packed
  • 1 Tbsp Ground Allspice
  • 1 Tbsp Dark Brown Sugar, packed
  • 1 Tbsp Low Sodium Soy Sauce
  • 2 Tbsp Vegetable Oil (for marinade)
  • 1 Tbsp White Vinegar
  • 2 Tbsp freshly squeezed Lime Juice (for marinade)
  • 1 tsp Salt (for marinade)
  • 1 tsp Black Pepper (for marinade)
  • 5 lbs Large Shrimp (Prawns), raw, peeled, and deveined
  • 2 Tbsp Olive Oil or Vegetable Oil (for searing)
  • 1/2 cup Reserved Jerk Marinade
  • 5 cups Basmati or Jasmine Rice, rinsed until water runs clear
  • 1 cup Full-Fat Canned Coconut Milk
  • 1 cup Water (for rice)
  • 1/2 tsp Salt (for rice)
  • 1 x 15-oz can Canned Black Beans, rinsed and drained
  • 1/4 cup finely diced Red Onion
  • 1 clove Minced Garlic (for beans)
  • 1 Tbsp Olive Oil (for beans)
  • 1/2 tsp Ground Cumin
  • 1 Tbsp Fresh Lime Juice (for beans)
  • 1/4 cup Chopped Fresh Coriander (Cilantro), plus extra for garnish

Instructions:

  1. Start the Coconut Rice: Combine the rinsed rice, coconut milk, water, and salt in a medium saucepan. Bring to a boil, stir once, then immediately reduce heat to the lowest setting, cover tightly, and simmer for 18–20 minutes. Do not lift the lid during cooking.
  2. Make the Marinade: Add all Jerk Marinade ingredients (Spring Onions through Pepper) to a food processor or high-speed blender. Blend until a thick, relatively smooth paste forms.
  3. Marinate the Shrimp: In a bowl, toss the raw shrimp with ½ cup (120 ml) of the prepared marinade. Cover and refrigerate for no more than 30 minutes. Reserve any remaining marinade.
  4. Finish the Rice: Once the rice cooking time is up, remove the saucepan from the heat and let it steam, covered, for 10 minutes. Fluff gently with a fork before serving.
  5. Prepare the Black Beans: Heat 1 Tbsp of olive oil in a small saucepan. Add diced red onion and sauté until softened (about 3 minutes). Add minced garlic and cumin and cook for 1 minute until fragrant.
  6. Heat the Beans: Add the rinsed black beans to the pan along with 1/4 cup of water. Bring to a gentle simmer, mashing a few beans against the side of the pan to slightly thicken the liquid.
  7. Finish Beans: Remove the bean mixture from the heat and stir in the fresh lime juice and chopped coriander. Season with salt and pepper and keep warm.
  8. Sear the Shrimp: Heat a large skillet or frying pan over high heat until smoking hot. Add the remaining 2 Tbsp of olive oil. Add the marinated shrimp to the hot pan in a single layer (working in batches if necessary).
  9. Cook Quickly: Sear the shrimp for 2–3 minutes per side until they turn opaque pink and have developed a dark, caramelized crust (4–5 minutes total cooking time).
  10. Plate and Serve: Scoop the fluffy coconut rice onto plates, spoon the zesty black beans alongside, and top with the hot Jerk shrimp. Garnish generously with fresh coriander and a lime wedge.