Ingredients:
- 1 lb Angus Steak or Boneless Beef Tri-tip (cut into cubes)
- 1 lb Large Shrimp (Peeled & deveined)
- 1 cup Red & Green Bell Peppers (chopped)
- 1 cup Chicken Broth or Water
- 2 tsp Jerk Seasoning
- 1 tsp Creole Seasoning
- 1 tsp Salt & Cracked Black Pepper
- 1/8 tsp Honey
- 1 tbsp Butter
- 1 tbsp Oil
- Prepared Yellow Rice (Mahatma recommended)
- Optional Garnish: Green Onions, Cilantro, Black Pepper
Preparation:
Heat oil in a large pan over medium-high heat. Add the steak cubes and cook undisturbed for 3 minutes. Gently flip and cook until browned on all sides, about 7-8 minutes. Remove the steak and set aside.
Season the shrimp with Jerk and Creole seasonings, blending well until the color turns slightly red. Add butter to the pan, then add the shrimp. Cook for 1 minute on each side, add honey, and cook for an additional minute. Remove the shrimp and set aside; they will finish cooking in the final step.
In the same pan, add the chopped bell peppers and cook for 3 minutes or until softened, stirring frequently. Return the steak and shrimp to the pan, tossing to combine.
Pour in the chicken broth or water and add the remaining seasonings. Lower the heat to medium-low and let the mixture simmer to enhance the flavors. Serve the spicy jerk steak and shrimp over a bed of yellow rice, garnished with green onions, cilantro, and black pepper if desired.
Enjoy this vibrant, Caribbean-inspired dish that’s perfect for a flavorful dinner!
