This vibrant and flavorful dish brings together the rich, smoky flavors of jerk seasoning with tender ribeye steak, succulent shrimp, and aromatic yellow rice. Perfect for a family dinner or when you want to impress your guests, this dish is a feast for both the eyes and the palate. The jerk seasoning adds a delicious kick of spice, while the shrimp and steak deliver satisfying protein. With colorful veggies, fragrant rice, and a touch of cilantro to garnish, this recipe is not only hearty but also bursting with Caribbean-inspired flavors.
Ingredients:
- 2 ribeye steaks
- 1 lb large shrimp, peeled and deveined
- 2 tbsp jerk seasoning
- 3 tbsp olive oil
- 2 tbsp butter
- 1 cup yellow rice (uncooked)
- 2 cups chicken broth (or water)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Preparation:
Step 1:
Season both sides of the ribeye steaks generously with jerk seasoning. Ensure the seasoning is evenly distributed for maximum flavor.
Step 2:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer if needed. After cooking, remove the steaks from the skillet and set them aside to rest.
Step 3:
In the same skillet, without wiping it clean, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the peeled and deveined shrimp. Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Once done, remove the shrimp and set them aside.
Step 4:
In a separate pot, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until they soften and become fragrant.
Step 5:
Add the yellow rice to the pot with the sautéed vegetables, stirring to ensure the rice is well coated with the butter and infused with the vegetable flavors. Pour in the chicken broth (or water), stir, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
Step 6:
Once the rice is cooked, remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork to separate the grains. Meanwhile, slice the rested ribeye steaks into thin strips.
Step 7:
To assemble the dish, spoon a generous serving of the yellow rice onto a plate. Top the rice with the sliced steak and cooked shrimp. Garnish with freshly chopped cilantro for a burst of freshness and added color.
Cooking Notes:
- If you prefer extra heat, you can increase the amount of jerk seasoning or add a pinch of cayenne pepper to both the steak and the shrimp for a spicier kick.
- This recipe works beautifully with substitutions such as white rice or quinoa if you prefer a different grain base. Adjust the cooking liquid and time accordingly if you make this switch.
- Resting the steak after cooking is crucial to allow the juices to redistribute, ensuring the meat stays tender and flavorful.
Serving Suggestions:
- Serve this dish alongside a refreshing salad made from fresh greens, tomatoes, and cucumbers to add balance and crunch to your meal.
- You can pair it with a tangy lime dressing or yogurt-based dip to complement the spiciness of the jerk seasoning.
- A side of grilled vegetables like zucchini, corn, or asparagus would also be a delicious addition to this dish.
Tips:
- For best results, marinate the steaks in jerk seasoning for a few hours before cooking. This allows the flavors to penetrate deeper into the meat, making each bite more flavorful.
- If you’re short on time, you can use pre-cooked yellow rice or microwaveable rice packets. Just adjust the sautéing and liquid step accordingly.
- Feel free to customize the jerk seasoning by adding your preferred spices, such as smoked paprika, allspice, or thyme, to create your signature version of the dish.
Prep Time: 10 minutes
Cooking Time: 30 minutes
Total Time: 40 minutes
Nutritional Information:
- Calories: Approximately 600 kcal per serving
- Protein: 45g per serving (ribeye steak and shrimp combined)
- Sodium: 800mg (will vary depending on the brand of jerk seasoning and broth used)
FAQs:
Q: Can I use a different cut of steak?
A: Absolutely! While ribeye is rich and flavorful, you can also use other tender cuts like sirloin, New York strip, or filet mignon. Just adjust the cooking time based on the thickness of the steak.
Q: Is there a way to reduce the spiciness of the jerk seasoning?
A: Yes! You can use half the amount of jerk seasoning or opt for a mild version. Alternatively, you can balance the heat by serving the dish with a cooling side like a cucumber salad or yogurt-based dip.
Q: Can I use frozen shrimp?
A: Yes, frozen shrimp works well in this recipe. Just make sure to thaw them completely before cooking. You can do this by running them under cold water for a few minutes until thawed.
Q: How can I make this recipe gluten-free?
A: This recipe is naturally gluten-free as long as you use gluten-free jerk seasoning and broth. Always double-check the labels on pre-packaged seasonings and broths to ensure they meet your dietary needs.
Q: Can I cook the steak and shrimp on the grill?
A: Yes, grilling the steak and shrimp would add a wonderful smoky flavor to the dish. Cook the steak over medium-high heat on the grill, flipping once, and grill the shrimp on skewers or in a grill basket for easy handling.
Conclusion:
Jerk Steak & Shrimp over Yellow Rice is a delightful fusion of bold Caribbean flavors and hearty comfort food. The spicy, seasoned steak and succulent shrimp pair beautifully with the fragrant, vegetable-infused yellow rice. Whether you’re serving this at a family dinner or a special gathering, it’s sure to be a hit. Garnish with fresh cilantro, and don’t forget to adjust the spice level to suit your taste. This dish is versatile, full of flavor, and will bring a taste of the tropics to your table!
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Jerk Steak & Shrimp over Yellow Rice Recipe
- Total Time: 40 minutes
Ingredients
Ingredients:
- 2 ribeye steaks
- 1 lb large shrimp, peeled and deveined
- 2 tbsp jerk seasoning
- 3 tbsp olive oil
- 2 tbsp butter
- 1 cup yellow rice (uncooked)
- 2 cups chicken broth (or water)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
Instructions
Preparation:
Step 1:
Season both sides of the ribeye steaks generously with jerk seasoning. Ensure the seasoning is evenly distributed for maximum flavor.
Step 2:
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is hot, carefully place the steaks in the skillet and cook for 4-5 minutes on each side, or until they reach your desired level of doneness. Use a meat thermometer if needed. After cooking, remove the steaks from the skillet and set them aside to rest.
Step 3:
In the same skillet, without wiping it clean, add 1 tablespoon of olive oil and 1 tablespoon of butter. Once the butter has melted, add the peeled and deveined shrimp. Cook the shrimp for about 2-3 minutes per side or until they turn pink and opaque. Be careful not to overcook them as they can become rubbery. Once done, remove the shrimp and set them aside.
Step 4:
In a separate pot, melt the remaining 1 tablespoon of butter over medium heat. Add the diced onion, bell pepper, and minced garlic. Sauté the vegetables for about 3-4 minutes, or until they soften and become fragrant.
Step 5:
Add the yellow rice to the pot with the sautéed vegetables, stirring to ensure the rice is well coated with the butter and infused with the vegetable flavors. Pour in the chicken broth (or water), stir, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot with a tight-fitting lid, and let the rice simmer for about 18-20 minutes, or until the rice is tender and has absorbed all the liquid.
Step 6:
Once the rice is cooked, remove the pot from heat and let it sit for 5 minutes. Fluff the rice with a fork to separate the grains. Meanwhile, slice the rested ribeye steaks into thin strips.
Step 7:
To assemble the dish, spoon a generous serving of the yellow rice onto a plate. Top the rice with the sliced steak and cooked shrimp. Garnish with freshly chopped cilantro for a burst of freshness and added color.
Notes
Cooking Notes:
- If you prefer extra heat, you can increase the amount of jerk seasoning or add a pinch of cayenne pepper to both the steak and the shrimp for a spicier kick.
- This recipe works beautifully with substitutions such as white rice or quinoa if you prefer a different grain base. Adjust the cooking liquid and time accordingly if you make this switch.
- Resting the steak after cooking is crucial to allow the juices to redistribute, ensuring the meat stays tender and flavorful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 600 kcal
- Sodium: 800mg
- Protein: 45g