Jerk Steak & Shrimp

Ingredients

• 1 pound beef steak (sirloin or tri-tip), cut into 1-inch cubes

• 1 pound large shrimp, peeled and deveined

• 1 cup red and green bell peppers, sliced

• 2 tablespoons Caribbean jerk seasoning, divided

• 2 tablespoons soy sauce

• 1 tablespoon olive oil

• 1 tablespoon butter

• 1 cup chicken broth

• 1 teaspoon honey

• 2 cloves garlic, minced

• 1 tablespoon lime juice

• Salt and pepper to taste

Instructions for Steak & Shrimp

Heat olive oil in a large skillet over medium-high heat. Season steak cubes with half the jerk seasoning and cook undisturbed for 3 minutes, then flip until browned on all sides, about 7-8 minutes total. Remove steak and set aside.

Season shrimp with remaining jerk seasoning and 1 tablespoon soy sauce. Add butter to the same pan and cook shrimp for 1 minute per side. Add honey and cook for an additional minute, then remove shrimp.

Add bell peppers to the pan and cook for 3 minutes until softened. Return steak and shrimp to the pan, add chicken broth, and simmer on medium-low heat to enhance flavors. Finish with lime juice and adjust seasoning as needed.

Yellow Rice

Ingredients

• 1½ cups jasmine or long-grain white rice

• 2¾ cups chicken broth

• ¼ cup sofrito or diced onion and garlic

• ½ teaspoon turmeric (for color)

• ½ teaspoon cumin

• 1 tablespoon olive oil

• Salt to taste

Instructions for Rice

Heat olive oil in a medium saucepan over medium heat. Add sofrito or diced onion and cook until fragrant, about 2 minutes. Add rice and stir to coat with oil for 1-2 minutes. Add chicken broth, turmeric, cumin, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.

Serving

Serve the jerk steak and shrimp immediately over a bed of fluffy yellow rice. Garnish with fresh cilantro and lime wedges for extra Caribbean flair. This protein-packed dish delivers the rich, spicy flavors you enjoy while providing a complete, satisfying meal that’s ready in about 45 minutes.