Grilled Jerk Shrimp With Coconut Rice Recipes

GRILLED JERK SHRIMP WITH COCONUT RICE

Steps:

• Add shrimp to a bowl with the jerk marinade. Leave in fridge for about 30 minutes to marinate.
• Meanwhile, clean and oil your grill. If you're using a full-size barbecue pit, you may want to use tin foil or a grill basket to cook your shrimp, so they don't fall into the pit.
• Heat your grill to medium heat, and add the BBQ sauce to a small bowl. You'll need this to glaze the shrimp as they barbecue.
• Shake off excess marinade from the shrimp as you remove them from the bowl.
• Use tongs to place the shrimp on the grill, and cook for 2-3 minutes per side. Then use a heat-proof silicone brush to apply the BBQ sauce to the shrimp.
• Once the shrimp has become pink, and a bit curled, remove them from the heat.
• Season with salt and pepper, to taste.
• Serve immediately with coconut rice, or side dish of your choice.
• In a pot, melt the coconut oil over medium-high heat.
• Add the rice to the pot, and stir to coat grains with oil. Toast for about 3 minutes.
• Add thyme, salt, sugar, coconut cream and water. Stir to combine. Bring mixture to a boil
• Place lid on the pot and reduce heat to medium-low. Cook until all liquid is absorbed, about 8-10 minutes.
• Fluff cooked rice with a fork and serve warm

GRILLED LOBSTER TAIL WITH JERK SAUCE AND COCONUT RICE

Steps:

• For the coconut rice: Add the oil to a medium saucepan with a tight-fitting lid and set over medium heat. Add the rice, stir to coat in the oil, and toast for 2 to 3 minutes. Add 1 1/2 cups water, the coconut milk and salt and stir to combine. Simmer, uncovered, until the liquid reduces to the level of the rice. Cover the pot and reduce the heat to low. After 15 minutes, stir the rice, re-cover and set the pot off the heat for 5 minutes. Fluff the rice with a fork and add the cilantro and scallions.
• For the jerk sauce: Heat the oil in a medium saucepan over medium-high heat. Add the garlic, ginger, Scotch bonnet and scallions and cook until aromatic, about 2 minutes. Add the allspice, cinnamon, nutmeg, bay leaf and some salt and toast it all for about 15 seconds. Stir in the chicken stock, brown sugar, soy sauce, thyme and lime zest. Bring to a simmer and cook for 5 to 7 minutes. Finish with the lime juice and half of the cilantro. Pour half of the jerk sauce into a small bowl for serving and set aside. Reserve the remaining sauce for brushing during grilling.
• For the lobster: Preheat a grill or grill pan to medium-high heat. Spoon the reserved jerk sauce over the flesh side of the lobster tails and place them on the grill flesh-side down. Grill until nicely charred, 5 minutes. Flip, then spoon more jerk sauce over the lobster meat, and grill 5 minutes more or until cooked through and the meat is starting to pull away from the shell.
• This is a great family-style plate. Line a platter with the coconut rice and arrange the grilled lobster tails on top. Smear each tail with some of the butter and pour over the remaining jerk sauce. Garnish with the remaining cilantro and scallion greens.

SHRIMP WITH COCONUT RICE

Steps:

• Place coconut milk in a 2-cup measure; add enough water to measure 2 cups. In a 2-qt. microwave-safe baking dish, combine rice, 1 tablespoon butter, garlic, 1/4 teaspoon salt and coconut milk mixture. Microwave, uncovered, on high until liquid is absorbed and rice is tender, 20-25 minutes., Meanwhile, in a large skillet, heat remaining butter over medium-high heat; saute shrimp until pink, 5-7 minutes. Stir in pepper and remaining salt., Stir green onions into rice. Serve with shrimp and lime wedges.