Jerk Steak & Shrimp Over Yellow Rice

Ingredients:

1 lb Angus steak or boneless beef tri-tip, cut into cubes

1 lb large shrimp, peeled and deveined

1 cup red & green bell peppers, sliced

1 cup chicken broth or water

2 tsp jerk seasoning

1 tsp Creole seasoning

1 tsp salt and cracked black pepper

1/8 tsp honey

1 tbsp butter

1 tbsp oil

Yellow rice (Recommended: Mahatma!)

Instructions:

Cook the Steak:

Heat the oil in a large pan over medium-high heat. Add the cubed steak and cook undisturbed for 3 minutes. Gently flip and cook until browned on all sides (about 7-8 minutes). Once done, remove the steak from the pan and set aside.

Season the Shrimp:

In a bowl, season the shrimp with jerk seasoning and Creole seasoning. Mix well until the shrimp are evenly coated and starting to turn red.

Cook the Shrimp:

In the same pan, add the butter and then the seasoned shrimp. Cook for 1 minute on each side. Drizzle the honey over the shrimp and cook for an additional 1 minute. Remove the shrimp and set aside.

Cook the Bell Peppers:

Add the sliced bell peppers to the same pan and cook for 3 minutes or until softened. Stir frequently to avoid burning.

Combine Everything:

Return the cooked steak and shrimp to the pan, tossing everything together. Pour in the chicken broth (or water) and add any remaining seasonings. Lower the heat to medium-low and let the mixture simmer for a few minutes to enhance the flavors.

Serve:

Spoon the jerk steak and shrimp over a bed of hot yellow rice. Garnish with green onions, cracked black pepper, and/or cilantro if desired.

Prep Time: 10 mins | Cook Time: 25 mins | Total Time: 35 mins | Calories: ~600 kcal per serving | Protein: ~40g