Jerk Steak & Shrimp over Yellow Rice

 

    Jerk Steak & Shrimp over Yellow Rice 

Ingredients

- 2 ribeye steaks, about 1 inch thick

- 12 large shrimp, peeled and deveined

- 2 tablespoons jerk seasoning

- 1 cup yellow rice

- 2 ¼ cups water

- 1 tablespoon olive oil

- 1 yellow onion, finely chopped

- 1 red bell pepper, diced

- 2 cloves garlic, minced

- 1 teaspoon turmeric

- 1/2 teaspoon saffron threads

- Salt and pepper to taste

- Fresh cilantro for garnish

Directions:

1. Marinate the steaks and shrimp with jerk seasoning for at least 30 minutes in the refrigerator.

2. Prepare the yellow rice: In a saucepan, bring water to a boil. Add the yellow rice, turmeric, saffron, salt, and pepper. Reduce heat to low, cover, and simmer for 20 minutes or until the water is absorbed.

3. While the rice is cooking, heat olive oil in a skillet over medium-high heat. Add the onion, red bell pepper, and garlic, sautéing until soft.

4. Remove the steaks and shrimp from the refrigerator. Grill the steaks to your desired doneness and sauté the shrimp in the skillet until pink and opaque.

5. Fluff the cooked rice with a fork and mix in the sautéed onion, bell pepper, and garlic.

6. Serve the grilled steak and shrimp over the yellow rice. Garnish with fresh cilantro.

Prep Time: 40 minutes (including marination) | Cooking Time: 30 minutes | Total Time: 70 minutes

Kcal: 590 kcal | Servings: 4 servings