Jerk-Spiced Shrimp and Black Bean Escabeche with Steamed Yam

Peel and slice the yam into 1-inch rounds. Steam until fork-tender, about 15-20 minutes. Set aside.

Boil the black beans in water until tender, about 45-60 minutes. Drain well.

In a bowl, toss the shrimp with a generous dusting of jerk seasoning. Heat the coconut oil in a cast-iron skillet over medium-high heat until shimmering.

Add the shrimp to the skillet in a single layer, searing for 2 minutes per side until pink and charred at the edges. Remove shrimp from the pan.

In the same skillet, sauté the diced onions and minced garlic until translucent and fragrant. Add the cooked black beans and the Scotch Bonnet ketchup, tossing quickly to coat the beans in the spicy glaze.

Plating: Arrange the steamed yam rounds on a plate, top with the black bean mixture, and nestle the seared jerk shrimp on top. Serve immediately, the heat of the scotch bonnet providing a vibrant, tropical finish.