Description
This flavorful Jerk Steak & Shrimp over Yellow Rice combines tender Angus steak, succulent shrimp, and a perfect balance of Jerk and Creole seasoning for a deliciously spicy and savory meal. Served over fluffy yellow rice and topped with fresh bell peppers, this dish is a guaranteed hit for dinner
Ingredients
Scale
- 1 lb Angus Steak or Boneless Beef Tri-tip (cut into cubes)
- 1 lb Large Shrimp (peeled & deveined)
- 1 cup Red & Green Bell Peppers (sliced)
- 1 cup Chicken Broth or water
- 2 tsp Jerk Seasoning
- 1 tsp Creole Seasoning
- 1 tsp Salt & Cracked Black Pepper
- 1/8 tsp Honey
- 1 tbsp Butter
- 1 tbsp Oil
- Yellow Rice (for serving)
Instructions
- Cook the Steak: Heat oil in a large pan over medium-high heat. Add steak and cook undisturbed for 3 minutes. Flip and cook until browned on all sides, about 7-8 minutes. Remove and set aside.
- Cook the Shrimp: Season shrimp with Jerk and Creole Seasonings. Blend well until the shrimp begins to turn red. Add butter to the pan, then add shrimp. Cook for 1 minute on each side. Add honey and cook for an additional minute. Remove shrimp from the pan and set aside.
- Cook the Bell Peppers: In the same pan, add sliced bell peppers and cook for 3 minutes or until softened, stirring frequently.
- Combine & Simmer: Add the steak and shrimp back into the pan. Toss to blend the flavors. Add chicken broth (or water) and all remaining seasonings. Lower the heat to medium-low and let simmer for a few minutes to allow the flavors to meld.
- Serve: Serve the jerk steak and shrimp mixture over yellow rice. Garnish with green onions, black pepper, and/or cilantro, if desired.
Notes
- Adjust the spice level by adding more or less jerk seasoning, depending on your preference.
- For added flavor, you can also marinate the steak and shrimp in the seasoning mix for 30 minutes before cooking.
- Serve with extra vegetables or a side salad for a complete meal.
- Garnish with fresh herbs like cilantro or parsley for a pop of color.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 1,200 mg
- Fat: 24 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 2 g
- Protein: 47 g
- Cholesterol: 220 mg