Caribbean Shrimp And Peppers Over Rice Pilaf

• 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

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

shrimp, jerk rub, olive oil, red, onion, garlic, olive oil, chicken broth, pineapple, jerk rub, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=9360 (may not work)