Jerk Steak & Shrimp over Yellow Rice

Ingredients:

For the jerk marinade:

1/4 cup soy sauce
1/4 cup vinegar
2 tablespoons olive oil
Juice of 1 lime
4 green onions, chopped
1 Scotch bonnet pepper, seeded and chopped
3 garlic cloves, minced
1 tablespoon grated ginger
2 teaspoons brown sugar
1 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
Salt and pepper to taste
For the steak and shrimp:

1 pound flank steak, cut into strips
1 pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
For the yellow rice:

2 cups long-grain rice
4 cups chicken broth
1 teaspoon turmeric
1 teaspoon ground cumin
Salt to taste
Garnish (optional):

Fresh cilantro, chopped
Lime wedges

Directions:

Prepare the jerk marinade: In a blender, combine all the marinade ingredients and blend until smooth. Divide the marinade between the steak and shrimp, ensuring each is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Cook the yellow rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil. Add the rice, turmeric, cumin, and salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
Cook the steak and shrimp: Heat vegetable oil in a large skillet over medium-high heat. Remove the steak and shrimp from the marinade (discard any remaining marinade) and cook in batches, 2-3 minutes per side for the steak and about 2 minutes per side for the shrimp, or until cooked through.
Assemble the dish: Serve the jerk steak and shrimp over the yellow rice. Garnish with chopped cilantro and lime wedges if desired.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes plus marinating

Kcal: 650 kcal | Servings: 4 servings