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Jerk Shrimp Skewers over Pineapple Chutney Rice

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Jerk Shrimp Skewers over Pineapple Chutney Rice

The closest thing I have to being on a tropical island right now are these Jerk Shrimp Skewers over Pineapple Rice and some Malibu Rum in the liquor cabinet, so I'll take what I can get.  This recipe is so easy to make, shrimp is marinated in jerk spice mix, grilled and served with a delicious pineapple rice which is a simple mix of jasmine rice and 1/2 jar of our Jamaican Jerk Pineapple Chutney.  This dish is remarkably delicious for how simple it is!

Jerk Shrimp Skewers over Pineapple Chutney Rice (serves 4)


1 lb bag Raw Large Shrimp (approx 45-50 count in bag) (I used 6 large shrimp per skewer - use jumbo shrimp if you prefer).
2 Tbs Oil for marinade + oil for grill pan
2 - 3 Tbs Jerk Spice 
1 cup uncooked Jasmine Rice 
2 cups water
1 tsp salt
Wozz! Jamaican Jerk Pineapple Chutney
Fresh Mint and Fresh Pineapple Wedges for garnish (optional)

How To Make:

In a medium pot with tight fitting lid, bring 2 cups water and 1 tsp salt to a boil.  Add jasmine rice, bring to a boil and then turn to low heat to let simmer for 20 minutes with lid on. Turn heat off, and let rice sit for an additional 10 minutes with lid on, then fluff with fork. Add 1/2 Jar of Wozz! Jamaican Jerk Pineapple Chutney to rice and combine - you can add extra if needed but save a little chutney for serving with your shrimp.  (I followed the package directions for my bag of jasmine rice, read the package you have to see if cooking instructions are the same or different - some packages call for rinsing rice before cooking and may call for different cooking times).

While rice is cooking, thaw out frozen shrimp by placing in a colander and running under cold water, remove skins and devein shrimp.

In a medium to large bowl, toss shrimp in oil and jerk spice.  Adding more oil or jerk spice if needed depending on your preference.  

Thread shrimp onto skewers.  

Brush oil on your grill pan and turn onto medium high heat. Once grill is nice and hot, grill each skewer for approximately 2-3 minutes on each side - until shrimp has a few grill marks and is cooked through.

Serve shrimp skewers over pineapple rice and garnish with fresh mint and pineapple wedges.  Serve with a side of remaining pineapple chutney.



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