Ingredients:
- 1 lb Angus Steak or Boneless Beef Tri-tip (cut into cubes)
- 1 lb Large Shrimp (Peeled & deveined)
- 1 C Red & Green Bell Peppers (chopped)
- 1 C Chicken Broth or Water
- 2 tsp Jerk Seasoning
- 1 tsp Creole Seasoning
- 1 tsp Salt & Cracked Black Pepper
- 1/8 tsp Honey
- 1 T Butter
- 1 T Oil
- Yellow Rice (Mahatma recommended)
Preparation:
Heat oil in a large skillet over medium-high heat. Add steak cubes and cook undisturbed for 3 minutes. Gently flip and caramelize all sides for 7-8 minutes. Remove and set aside. Season shrimp with jerk and Creole seasonings until evenly coated. Add butter to the skillet, then add shrimp. Cook for 1 minute per side, add honey, and cook for an additional minute. Remove shrimp and set aside. In the same skillet, add bell peppers and cook for 3 minutes until softened, stirring frequently. Return steak and shrimp to the skillet, tossing to combine. Add chicken broth (or water) and remaining seasonings. Reduce heat to medium-low and let simmer for 5-7 minutes to enhance flavors. Serve over fluffy yellow rice and garnish with green onions, black pepper, and cilantro. Enjoy this bold, Caribbean-inspired dish packed with spicy, savory, and sweet flavors!
