Spicy Jerk Shrimp, Rice and Beans

This is a delicious Caribbean dish I really enjoy, if you like jerk dishes then you are sure to enjoy this one!. It is so easy to put together and ready in about 30 minutes, let the rice cooker do all the work. If you are not big on heat just omit the cayenne pepper.

INGREDIENTS

1 pound bag frozen large uncooked shrimp (30 to 40 shrimp per bag)

1 cup coconut water

1 cup GF jasmine rice

1 cup canned kidney beans, rinsed

20 grams chopped, peeled ginger

2 cloves garlic, chopped

1 teaspoon coconut palm sugar

1 teaspoon salt

1 to 2 teaspoons GF chicken bouillon granules (depending on how salty you like your food)

1 tablespoon coconut oil

1/2 teaspoon dried ground allspice

1/2 teaspoon onion powder

1/4 teaspoon ground black pepper

1/4 teaspoon dried thyme

dash cayenne pepper

dash ground cinnamon

dash nutmeg

DIRECTIONS

Crush together the chopped ginger, garlic, palm sugar and salt with a mortar and pestle until you have a paste and no chunks left.

Mix the paste with the bouillon granules, coconut oil, allspice, onion powder, ground pepper, cinnamon and nutmeg; pour this mixture into the rice cooker.

Add the remaining ingredients and stir to combine.

Place lid on rice cooker, start the rice cooker and allow it to run its course.

Fluff rice and serve.

Enjoy!

*Please keep in mind that not all dried herbs and spices are gluten free so check the labels to make sure the brand you are using is gluten free. The same applies for prepackaged store-bought items, check the labels to be sure. If in doubt, call the toll free number on packaging to be safe and to make your cooking/eating experience truly gluten free.