Ingredients:

  • 1 Scotch Bonnet Chilli (or Habanero, stem removed)
  • 6 Spring Onions (scallions), roughly chopped
  • 2 cloves Garlic, peeled
  • 1 inch piece Fresh Ginger, peeled
  • 2 Tbsp Soy Sauce (low sodium)
  • 1 Tbsp Brown Sugar (dark preferred)
  • 1 Tbsp Allspice Berries (ground)
  • 1 tsp Dried Thyme
  • 1 tsp Ground Cinnamon
  • 1/2 tsp Ground Nutmeg
  • 1/4 cup Lime Juice, freshly squeezed
  • 1/4 cup Vegetable Oil (or canola)
  • 5 lbs Large Shrimp (raw, peeled, and deveined)
  • 1 Tbsp Vegetable Oil (for sautéing)
  • 1 Tbsp Coconut Oil (or butter)
  • 1/2 Yellow Onion, finely diced
  • 1 cup Long-Grain White Rice (Basmati or Jasmine)
  • 1 can (13.5 oz) Full-Fat Coconut Milk
  • 1/2 cup Chicken or Vegetable Stock (or water)
  • 1 Bay Leaf
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1/2 tsp Salt (plus more to taste)
  • Fresh Coriander (Cilantro), chopped
  • Lime wedges

Instructions:

  1. Prepare the Paste: Combine the Scotch Bonnet, spring onions, garlic, ginger, soy sauce, brown sugar, allspice, thyme, cinnamon, nutmeg, lime juice, and oil in a food processor. Process until a thick, relatively smooth paste forms.
  2. Marinate the Shrimp: Place the shrimp in a mixing bowl. Add approximately 1/3 of the prepared Jerk paste (reserving the remainder for serving). Toss to coat thoroughly. Allow to sit for 10–15 minutes at room temperature.
  3. Sauté Aromatics: Heat coconut oil in a heavy-bottomed saucepan over medium heat. Add the diced onion and sauté for 3–4 minutes until soft and translucent.
  4. Toast Rice: Add the rice to the pot and stir constantly for 1 minute to toast lightly.
  5. Simmer: Pour in the coconut milk, stock, salt, and add the bay leaf. Bring the mixture to a rapid boil.
  6. Cook the Rice: Once boiling, immediately reduce the heat to the lowest setting, cover the pot tightly with the lid, and simmer for 15 minutes. Do not lift the lid.
  7. Finish the Beans: After 15 minutes, remove the pot from the heat and stir in the drained black beans. Replace the lid and let the rice steam off the heat for another 5 minutes. Fluff gently with a fork and discard the bay leaf.
  8. Heat Skillet: Heat 1 tablespoon of vegetable oil in the large frying pan over medium-high heat until shimmering.
  9. Sauté Shrimp: Add the marinated shrimp (cook in batches if necessary). Sauté quickly for 2–3 minutes per side.
  10. Test Doneness: The shrimp are cooked when they curl into a ‘C’ shape and turn opaque pink. Do not overcook.
  11. Assembly and Serve: Spoon the fluffy Coconut Rice and Black Beans onto plates. Top generously with the hot Jerk Shrimp. Garnish with fresh coriander and a final squeeze of lime juice.