I can't think of anything more inviting right now than shrimp in a cast-iron skillet on the stove top, except for maybe shrimp marinated in Jerk sauce. Yes, the Jamaican delight with scotch-bonnet peppers, usually served with chicken.
It started out I had some guacamole to use up, and that led to shrimp. Which led to roasted shrimp. Which made me think of the cast-iron skillet. Leftover rice. Made me think of a salad. And yes I have blueberries. And it all come together in under 20 minutes.
Altogether magnifique!
https://carlsbadcravings.com/jerk-shrimp/
Ingredient suggestions
- neutral oil (like avocado)
- uncooked shrimp (thawed if frozen)
- jerk seasoning (or spices) for marinade
- leftover rice
Toppings
- avocado and / or guacamole
- blueberries
- mango would be great! alas I have none
- bell peppers would also be very good
- spring mix or sprouts, or lettuce
- parsley chopped
- basil chopped
Prepare
- Defrost and marinate the shrimp.
- Heat the oil on medium-medium-high until it coats the pan evenly.
- Add shrimp to pan and heat one side until it's pink. Flip. About 90 seconds per side or 3 minutes total.
- You can add hot peppers at any time, if you are using peppers.
- Add leftover rice while the pan is still hot. Still around a bit until it soaks up what's left of the marinade. I even added in a bit more from the bowl.
- Remove from heat.
- Line your bowl with lettuce. Pour in the jerk-shrimp-rice mixture. Add toppings.
And if you are trying to use up guacamole, this is a good spot to use it.
Enjoy!
And if it's been a while since you had Jamaican Jerk Sauce, don't forget the tissue ;)
