Spicy Jerk Shrimp with Rice and Black Beans Homemade

Ingredients

• 6 stalks Spring Onions (Scallions), trimmed and roughly chopped
• 4 large Garlic Cloves, peeled
• 1 inch piece Ginger, peeled
• 1 – 2 Scotch Bonnet or Habanero Chili (to taste)
• 2 Tbsp Fresh Thyme Leaves, packed
• 1 Tbsp Ground Allspice
• 1 Tbsp Dark Brown Sugar, packed
• 1 Tbsp Low Sodium Soy Sauce
• 2 Tbsp Vegetable Oil (for marinade)
• 1 Tbsp White Vinegar
• 2 Tbsp freshly squeezed Lime Juice (for marinade)
• 1 tsp Salt (for marinade)
• 1 tsp Black Pepper (for marinade)
• 5 lbs Large Shrimp (Prawns), raw, peeled, and deveined
• 2 Tbsp Olive Oil or Vegetable Oil (for searing)
• 1/2 cup Reserved Jerk Marinade
• 5 cups Basmati or Jasmine Rice, rinsed until water runs clear
• 1 cup Full-Fat Canned Coconut Milk
• 1 cup Water (for rice)
• 1/2 tsp Salt (for rice)
• 1 x 15-oz can Canned Black Beans, rinsed and drained
• 1/4 cup finely diced Red Onion
• 1 clove Minced Garlic (for beans)
• 1 Tbsp Olive Oil (for beans)
• 1/2 tsp Ground Cumin
• 1 Tbsp Fresh Lime Juice (for beans)
• 1/4 cup Chopped Fresh Coriander (Cilantro), plus extra for garnish