Lunch · Caribbean · 20 min
Jerk-Spiced Shrimp and Black Bean Escabeche with Steamed Yam
- Calories
- 562
- Protein
- 59g
- Carbs
- 52g
- Fat
- 14g
Ingredients
- 252.5 g shrimp
- 1 tsp jerk seasoning
- 11.9 g coconut oil
- 73 g black beans
- 36.6 g yellow onion
- 6.1 g garlic
- 12.2 g scotch bonnet hot sauce
- 96.8 g yam
- 0.25 tsp salt
Method
- 01Peel and slice the yam into 1-inch rounds. Place in a steamer basket over boiling water and steam until fork-tender, about 15-20 minutes.
- 02In a medium pot, cover the dry black beans with water, bring to a boil, reduce heat, and simmer until tender, 45 to 60 minutes. Drain well and set aside.
- 03Toss the raw peeled shrimp with the jerk seasoning until evenly coated. Heat the coconut oil in a cast-iron skillet over medium-high heat.
- 04Add the shrimp to the hot skillet in a single layer. Sear for 2 minutes per side until opaque throughout, firm to the touch, and charred at the edges (internal temperature reaches 145°F/63°C). Remove the shrimp from the skillet.
- 05In the same skillet, sauté the diced yellow onion and minced garlic over medium heat until translucent and fragrant, about 3 minutes. Stir in the cooked black beans, scotch bonnet sauce, and salt, tossing to coat and glaze the beans.
- 06Arrange the steamed yam rounds on a plate, top with the warm black bean escabeche, and nestle the seared jerk shrimp on top. Serve immediately.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
