Your first have to make the marinade, which is so easy peasy and the recipe for Caribbean Marinade is in another post. The blend is basically made up of items you would already have in your pantry. The only exception might be the Hot Madras Curry Powder which is kind of an out of the everyday sort of spice.
The rice also is made with broth to give it added flavor along with some everyday spices you use in cooking. Add to that some colorful bell peppers and along with the Caribbean Shrimp you've created a delicious dinner that makes you feel like your are dining beach side in the Caribbean.
Here is the rice recipe:
- 1/4 cup diced onion (yellow or any that you like)
- 1/4 cup diced orange bell pepper
- 1/4 cup diced yellow bell pepper
- 1 tbsp. butter
- 1 tsp. oil (vegetable, olive oil - whatever you have on hand)
- 2 cups chicken broth
- 1 cup long grain white rice
- salt and pepper to taste
- 2 pinches dried basil
- 1/4 tsp. granulated garlic
- 1 tbsp. dried parsley flakes
- Melt the butter and oil in a sauce pan over medium low heat. Add the onion and stir. Add in the diced bell peppers and cook the vegetables until they begin to release their flavor to the pan and soften a bit.
- Next, add in the rice. Stir to coat the rice and add in the dry spices and the broth. Mix well, put the saucepan lid on and let it come up to almost a boil on medium high heat.
- When you see the first bubbles, turn the rice down to a simmer and keep the lid on during the cooking process.
- Check it at about 15 minutes, stir, and taste to see if you need a little bit more stock. The rice is generally done in 18-20 minutes. All of the liquid should be absorbed and the rice tender.
- 1-2 lbs. shrimp (16-20 CT) - or what ever size you like
- Caribbean Marinade
- After you have peeled and deveined your shrimp let it soak in the marinade for at least 20 minutes, longer if you want. This marinade has such tremendous flavor and it doesn't take long for the flavor to permeate the shrimp. For one pound of shrimp you will use about 1/2 cup and about 3/4 cup or so for all two pounds.
- Set your grill up. If you are cooking on a gas grill medium heat is fine.
- Skewer your shrimp as shown in the photograph. For indoor cooking scroll further.
You only need to grill the shrimp for a couple of minutes on each side. The shrimp are cooked through when they are completely opaque.
- If you are going to saute the shrimp instead of grilling, add them to a large saute pan over medium heat. I used my non-stick saute pan for this.
- Cook in batches if necessary.
- Cook for a couple of minutes over medium heat on one side, then turn and cook for a couple minutes on the other side. (Pull one out if you are unsure if it's cooked and cut it open.)
- Cook for another minute or two if necessary. The shrimp should be opaque.
If you figure an average of 8 shrimp per person over the rice, 10 if you're feeling generous, you'll get 4-5 portions out of a two pound bag of shrimp. Serve with a side salad for a more balanced meal.
When I was planning my meals (including this Caribbean Shrimp with Colorful Rice), I shopped wisely. I bought 3 colored bell peppers and when I prepared the peppers for the Teriyaki Beef and Vegetables revamped post I lopped off both ends of the pepper to save for this rice dish.
Plus I also got a super, super deal on the shrimp! 16-20 CT two pound bag was $13.98. The marinade costs $3.34 (and you don't use all of it) and the rice about $2.89. The entire meal for four came to $20.21, feeding four for $5.05 each. Come on now, every once in a while you need to invite a couple of friends for dinner or have a quiet date night at home. This is the perfect opportunity to splurge (just a bit)!!!
Just look at how beautiful this dish is! The spices from the marinade coat the shrimp and it's just scrumptious.
Feel free to pin any of the photos to save the recipe to your Pinterest Boards. Here's a longer Pin: