Jamaican Jerk Shrimp & Pineapple Rice Recipe

How to make it

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• After rising and cleaning the shrimp (if it has the shell intact) place in container or Ziploc with ½ cup JMCS Jerk Sauce, 2 tablespoons olive oil and mix well.
• Let stand in fridge for up to 72 hours mixing periodically.
• **Note: I will teach a shortcut method if you wish to make this dish last minute.
• Heat skillet on high with 2-3 tablespoons of Pineapple juice (you can add Pineapple chunks also to sauté)
• While the skillet is heating poke two or three small holes into the rice bag and place in microwave face-up on high for about 3 minutes.
• While rice is cooking, quickly add shrimp to now hot skillet, when last shrimp is added, cover and start timer for 1 minute, after 1 minute, turn over shrimp and pineapples if you added any (if using raw shrimp, the center of the shrimp should be as white as the edge of the shrimp that is touching the skillet) cook for 1 more minute, remove from heat.
• On a plate, place Pineapple chunks around the center, and then add rice over the top of the rice.
• Pour the shrimp and remaining sauce in the skillet over the rice, add as much or as little sauce as you like.
• The cooking process should take less than 10 minutes.
• ** If this is a meal that you would like to make on short notice. Skip the refrigeration part and place clean shrimp into the skillet with 3 tablespoons of JMCS Jerk Sauce and 3 tablespoons of Pineapple Juice it will still taste Great.