Jerk Steak & Shrimp over Yellow Rice
Ingredients:
For the Jerk Marinade:
2 tbsp jerk seasoning
2 tbsp soy sauce
1 tbsp olive oil
1 tsp brown sugar
1 clove garlic, minced
Juice of 1 lime
For the Steak and Shrimp:
1 strip steak (300–350 g)
10–12 large shrimp, peeled and deveined
Salt and pepper to taste
1 tbsp oil for cooking
For the Yellow Rice:
1 cup long grain rice
2 cups chicken broth
1/2 tsp ground turmeric
1/4 tsp ground cumin
1 tbsp butter
Salt to taste
Instructions:
Marinate:
Combine jerk marinade ingredients. Coat steak and shrimp separately in the marinade. Refrigerate for 30–60 minutes.
Cook yellow rice:
In a saucepan, melt butter. Add rice, turmeric, cumin, and a pinch of salt. Stir to coat. Add chicken broth, bring to boil, reduce to simmer, cover and cook for 15–18 minutes until rice is fluffy.
Cook steak:
Heat a skillet or grill pan over medium-high. Sear steak 3–4 minutes per side or until desired doneness. Let rest, then slice.
Cook shrimp:
In the same pan, cook shrimp 1–2 minutes per side until pink and opaque.
Plate:
Spoon yellow rice onto plate. Top with sliced jerk steak and shrimp. Garnish with chopped herbs or lime wedges if desired.