Jerk shrimp with rice and beans

By Andrea Buckett
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*This dish is relatively spicy when you use ½ cup of jerk marinade.  To reduce the heat reduce the jerk marinade to ¼ cup and increase the water to 2 ¾ cups.



  • 1 tablespoon canola oil
  • 1/4 teaspoon salt
  • 2 1/2 cups water
  • 1 ½ cups of white rice
  • ½ cup cup jerk marinade *
  • 1 can (540ml) kidney beans, drained and rinsed
  • 454 g raw peeled large shrimp
  • 1 cup chopped cilantro


  1. Place a heavy bottomed, oven -proof pot over medium heat and add the canola oil and the rice.  Cook the rice for 3 minutes. stirring constantly until the rice is toasted lightly.
  2. Add the jerk marinade, salt, water and kidney beans and stir well. Cover the pot and transfer to the oven. Cook for 15 minutes. 
  3. Stir the shrimp into the rice and beans and return to the oven covered. Cook for another 8 minutes. then remove from oven and let sit for another 5 minutes.
  4. Remove the lid and stir in the cilantro.
  5. Serve.

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