Caribbean Shrimp And Peppers Over Rice Pilaf - cooking recipe

Ingredients

1 lb. fresh large shrimp, in shell
1 Tbsp. Jamaican jerk rub
2 tsp. olive oil
1 each red and green bell pepper
1/2 medium onion, cut into thin wedges
2 cloves garlic, minced
2 tsp. olive oil
1 14 1/2 oz. can chicken broth
1 8 oz. can crushed pineapple, undrained
1 tsp. Jamaican jerk rub
1 c. uncooked rice

Preparation

Peel shrimp; remove tails if desired.
Blend jerk rub with 2 tsp. oil in a medium bowl; add shrimp, toss to coat and set aside. Meanwhile, prepare rice.
Cut onion into wedges.
Mince garlic. Heat oil in a 2 quart pot over medium-high heat.
Saute onion and garlic 2 to 3 minutes.
Pour in chicken broth; stir in pineapple and jerk seasoning. Bring to a boil, then stir in rice.
Cover pot; reduce heat to low and simmer 15 minutes or until liquid is absorbed.
Set aside.
While rice cooks, seed peppers and remove stems; cut peppers into thin wedges.
Heat a large, non-stick skillet over medium-high heat.
Saute shrimp and peppers 2 to 4 minutes, until shrimp turn opaque, white, and form the letter \"C\". Serve shrimp and peppers over pilaf.