Jamaican Jerk Prawns with Callaloo Rice

Jonathan Phang marinates prawns in Jamaican jerk seasoning for sensational flavour.

  • Preparation Time40 mins
  • Cooking Time30 mins
  • Serves4
  • DifficultyMedium
1/2 cup onion, minced
1/4 cup spring onions
6 cloves garlic, finely chopped
1 tbsp ginger, minced
4-6 scotch bonnet chillies
2 tsp thyme
1/2 tsp ground nutmeg
5 cloves
1/4 tsp ground cinnamon
1 tbsp brown sugar
2 tsp whole pimento
3 bay leaves
1/4 cup vegetable oil
1/4 cup vinegar
1/4 cup water
1/4 tsp black pepper
1 tsp salt
2lbs prawns

For the coconut callaloo rice

6 stalks callaloo, stems removed and leaves roughly chopped (you can find this in Caribbean grocers). Alternatively, use spinach
4 cups coconut milk
3 cloves garlic, finely chopped
3 sprigs thyme
1 whole green scotch bonnet
2 spring onions, finely chopped
3 tbsp butter
1lb basmati rice
Salt and pepper to taste
Sautéed vegetables to serve

In a blender or food processor, place all the ingredients apart from the prawns and blend well. Pour most of the mixture over the prawns to marinade. Save the remaining for basting the prawns whilst cooking.

Preheat an outdoor grill or BBQ onto medium heat.

Next heat up the coconut milk for the callaloo rice in a medium saucepan. When the coconut milk comes up to the simmer add the callaloo and bring to a boil. Add thyme, whole scotch bonnet pepper, crushed garlic, spring onions and stir well; allow to simmer for 10 minutes. Add butter, and rice, stir well. Place a lid on the pan and cook over a low flame until all the liquid has been absorbed and the rice grains are cooked.

Brush grill grate with oil. Cook shrimp for around 2-3 minutes on each side on the preheated grill. Turn frequently, basting often with remaining marinade mixture.

Spoon the rice onto the plate and top with the jerk prawns. Serve with a mixture of your favourite sautéed vegetables.

Recipe courtesy of Nigel Thompson

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