How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

Yes, you can prepare the rice and shrimp separately and combine them just before serving.

What can I substitute for Scotch bonnet peppers?

Use habanero peppers or reduce the number of Scotch bonnets for less heat.

Can I make this dish vegan?

Substitute shrimp with firm tofu and use vegetable broth.

What's a good alternative to jerk seasoning?

You can use a blend of allspice, thyme, and cayenne pepper.

Spicy Jamaican Scotch Bonnet Pilaf with Shrimp

Name: Spicy Jamaican Scotch Bonnet Pilaf with Shrimp
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup basmati rice; 2 cups chicken stock or vegetable broth; 1 tablespoon olive oil; 1 medium onion; 2 cloves garlic; 1 lb shrimp; 2 Scotch bonnet peppers; 2 tablespoons lime juice; 1 tablespoon jerk seasoning; 1/2 cup bell peppers; 1/4 cup celery; 1 teaspoon thyme leaves; 2 tablespoons chopped fresh cilantro; Chopped spring onions

A fiery Caribbean flavor explosion perfect for dinner.

This vibrant and spicy pilaf combines the hearty aroma of aromatic spices with juicy shrimp, all elevated by the fiery kick of Scotch bonnet peppers.

1 h 20 min
4
Intermediate

Ingredients

For the Pilaf Base

1 cup basmati rice

rinsed

2 cups chicken stock or vegetable broth

1 tablespoon olive oil

1 medium onion

finely chopped

2 cloves garlic

minced

For the Spicy Shrimp

1 lb shrimp

peeled and deveined

2 Scotch bonnet peppers

finely chopped

2 tablespoons lime juice

1 tablespoon jerk seasoning

For the Aromatics

1/2 cup bell peppers

diced

1/4 cup celery

chopped

1 teaspoon thyme leaves

For Garnishing

2 tablespoons chopped fresh cilantro

Chopped spring onions

for freshness

Preparation

Marinating the Shrimp

Combine ingredients

Combine shrimp, jerk seasoning, lime juice, and Scotch bonnet peppers in a bowl.

Adjust the number of Scotch bonnet peppers to control the heat level of this dish.

Marinate

Marinate for at least 30 minutes in the refrigerator.

Stir occasionally

Stir occasionally to ensure even seasoning.

Preparing the Pilaf Base

Heat oil

Heat olive oil in a large pan over medium heat.

Sauté aromatics

Sauté onions and garlic until fragrant and translucent.

Avoid touching your face while handling Scotch bonnet peppers to prevent irritation.

Toast rice

Add rice and stir until grains become slightly transparent.

Rinsing the rice removes excess starch, ensuring fluffy pilaf.

Cooking Process

Simmering

Pour stock into the sautéed rice and bring to a boil; reduce heat and cover.

Sautéing

In another pan, cook marinated shrimp until pink and juicy.

Combining

Fold shrimp and aromatics into the cooked rice for a cohesive blend of flavors.

Plating & Serving