Tuesday, June 18 2013, 11:48 AM MDT
Jamaican Jerk Shrimp and Vegetable Kebabs
As Aired On May 24, 2012
Recipe Courtesy Of The American Heart Association
1/4 cup fat-free, low-sodium chicken broth
1 medium fresh jalapeno, seeds and ribs discarded, finely chopped
2 tablespoons red wine vinegar
1 tablespoon soy sauce (lowest sodium available)
2 teaspoons olive oil
1/2 tablespoon salt-free jerk seasoning blend
1 pound peeled raw large shrimp (1 1/4 pounds in shells)
1 large red bell pepper, cut into 3/4-inch pieces
1 large yellow bell pepper, cut into 3/4-inch pieces
3/4 cup pineapple juice
3/4 cup water
1/4 teaspoon ground turmeric (optional)
3/4 cup uncooked rice
In a large non-metallic bowl, combine the broth, jalapeno, vinegar, soy sauce, olive oil, and seasoning blend. Add the shrimp and bell peppers, stirring to coat. Cover the bowl. Refrigerate for 30 minutes to 2 hours, turning occasionally.
About 25 minutes before serving time, in a medium saucepan, bring the pineapple juice, water, and turmeric to a simmer over medium-high heat. Stir in the rice. Reduce the heat and simmer, covered, for 20 minutes, or until the rice is tender and the liquid is absorbed. Remove the pan from the heat. Cover to keep warm.
Meanwhile, soak eight 8-inch wooden skewers for at least 10 minutes in cold water to keep them from charring, or use metal skewers.
Preheat the grill on medium-high.
Alternately thread the shrimp and bell peppers on the skewers, discarding the marinade.
Grill the kebabs for 2 to 3 minutes on each side, or until the shrimp turn pink on the outside and are opaque in the center and the peppers are tender. Serve the kebabs over the rice.
Serves 4; 3 ounces shrimp, 1/2 cup vegetables, and 1/2 cup rice per serving
Cook’s Tip: If you want to make your own salt-free jerk seasoning blend, combine 3/4 teaspoon ground allspice, 1/4 teaspoon ground cinnamon, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried thyme, crumbled. That mixture will give you exactly the amount you need for this recipe.
(Copyright 2012 Sinclair Broadcasting Group.)