Jamaican Jerk Shrimp & Pineapple Salad

From EatingWell: July/August 1995 — Subscribe Now!

Sweet, sour and spicy notes produce a captivating blend of flavors here.

Jamaican Jerk Shrimp & Pineapple Salad Recipe

4 servings

Active Time: 45 minutes

Total Time: 1 3/4 hours (includes marinating time)

Nutrition Profile

Ingredients

1 cup unsweetened pineapple juice
1 teaspoon freshly grated lime zest
3 tablespoons lime juice
1 tablespoon canola oil
2 cloves garlic, very finely chopped
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
2 tablespoons Jamaican jerk sauce, (see Note)
20 large shrimp (about 1 pound), peeled and deveined
3 cups cooked white rice
1 16-ounce can black beans, rinsed
Salt & freshly ground pepper to taste
2 cups fresh pineapple chunks, (about 1/2 pineapple)
6 thick scallions, trimmed and cut into 2-inch lengths
1 head Boston lettuce, washed, dried and torn
Lime slices for garnish

Preparation

Bring pineapple juice to a boil in a small saucepan over medium-high heat; cook until reduced to 1/3 cup, about 8 minutes. Remove from the heat and whisk in lime zest and juice, oil, garlic, thyme, oregano, cinnamon and allspice. Let cool to room temperature.
Whisk together jerk sauce and 1/4 cup of the pineapple-juice marinade in a shallow dish just large enough to hold the shrimp. Add shrimp and turn to coat. Cover with plastic wrap and refrigerate for 30 minutes.
Toss rice and black beans in a large bowl with the remaining marinade. Season with salt and pepper and set aside.
Preheat grill. Remove the shrimp from the marinade. (Discard the marinade.) Thread 4 long or 8 short skewers with the shrimp, pineapple and scallions. Grill, turning once or twice, until the shrimp are cooked through, 6 to 10 minutes.
Arrange a bed of lettuce on a large platter. Spoon the rice-and-bean salad on top. Slide the shrimp, pineapple and scallions from the skewers onto the rice; garnish with lime slices.

Tips & Notes

Note: Prepared jerk sauce is a hot and spicy sauce used to marinade meat before grilling or roasting. It can be found in the gourmet section or with barbecue sauces in most supermarkets.

Nutrition

Per serving: 477 calories; 6 g fat (1 g sat, 2 g mono); 172 mg cholesterol; 73 g carbohydrates; 32 g protein; 7 g fiber; 387 mg sodium; 645 mg potassium.

Nutrition Bonus: Vitamin C (79% daily value), Selenium (75% dv), Folate (49% dv), Vitamin A (48% dv), Iron (39% dv), Magnesium (22% dv), Potassium (18% dv), Calcium (16% dv), Zinc (15% dv).

4 Carbohydrate Serving

Exchanges: 3 starch, 1 fruit, 1 vegetable, 3 1/2 very lean meat, 1 fat