Grilled Shrimp Skewers with Cilantro Lime Rice
🇯🇲 Jamaica
Ingredients
- 1 tbsp olive oil
- 3 garlic cloves, minced
- 1 onion, chopped
- 1 1/2 cups long-grain white rice
- 1 1/2 tsp kosher salt
- 2 3/4 cups low-sodium chicken broth or water
- Zest and juice of 2 limes
- 1 cup fresh cilantro, finely chopped
- 1 1/2 lb large shrimp, peeled and deveined (about 36)
- 1 large red onion, cut into 1-inch chunks, layers separated
- 1/2 pineapple, cut into 1-inch chunks (3 to 4 cups)
- Kosher salt, to taste
- 3 tbsp olive oil, plus more for the grill
- 2 tbsp jerk seasoning paste or 1 tbsp jerk seasoning rub
Steps
- Heat olive oil in a medium pot over medium-high heat. Add garlic and onion; cook, stirring occasionally, until softened but not browned, 3 to 4 minutes.
- Add rice and salt, stir to coat. Pour in broth, bring to a boil, then reduce heat to low, cover, and simmer 16 minutes.
- Remove rice from heat and let sit, covered, about 5 minutes until tender.
- Soak wooden skewers in water for 15 minutes if using. Preheat a grill or grill pan to medium-high.
- Thread shrimp, red onion, and pineapple onto skewers, placing onion between shrimp and pineapple to keep them separated. Season with salt.
- Stir together olive oil and jerk seasoning; brush over the skewers. Lightly oil the grill grates.
- Grill skewers about 4 minutes per side, until shrimp is charred and cooked through and pineapple and onion are charred and softened.
- Fold lime zest, lime juice, and cilantro into the hot rice. Serve with the skewers.
Source: www.thepioneerwoman.com