⏳ Yield & Time

Yield: 4 servings

Preparation Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

🍽 Ingredients

• 2 cups Long-grain rice
• 2 tablespoons Vegetable oil
• 1 large Onion
• 2 cloves Garlic
• 1 Scotch bonnet pepper
• 1 can Diced tomatoes (14.5 ounce can)
• 2 cups Chicken broth
• 1 teaspoon Ground thyme
• 1 teaspoon Ground paprika
• 1/2 teaspoon Cayenne pepper
• 1 teaspoon Salt
• 1 pound Large shrimp (peeled, deveined)
• 2 tablespoons Olive oil
• 1 tablespoon Lime juice
• 1/2 teaspoon Garlic powder
• 1/4 teaspoon each Salt and pepper
• For garnish Fresh cilantro or parsley

📖 Instructions

1. First things first, let's tackle the Jollof rice. Rinse 2 cups of long-grain rice under cold water until the water runs clear. This helps remove excess starch and prevents stickiness. Set aside.
2. In a large pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 large onion, finely chopped, and sauté until softened, about 5 minutes. Don't burn it!
3. Stir in 2 cloves of minced garlic and 1 scotch bonnet pepper, finely chopped (remove seeds for less heat if you're a wimp like me!). Cook for another minute until fragrant. Oooh, spicy!
4. Add 1 (14.5 ounce) can of diced tomatoes, undrained. We're keeping all that juicy tomato goodness! Then, add 2 cups of chicken broth, 1 teaspoon of ground thyme, 1 teaspoon of ground paprika, 1/2 teaspoon of cayenne pepper (or more, if you're feeling brave!), and 1 teaspoon of salt. Adjust to taste, obviously!
5. Bring this mixture to a boil, then stir in the rinsed rice. Reduce heat to low, cover the pot, and simmer for 20-25 minutes, or until all the liquid is absorbed and the rice is tender. Don't peek too often!
6. Meanwhile, let's prep those shrimp skewers! In a bowl, combine 1 pound of large shrimp (peeled, deveined, and patted dry) with 2 tablespoons of olive oil, 1 tablespoon of lime juice, 1 teaspoon of paprika, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of salt and pepper. Mix well, then let it marinate for at least 30 minutes. This is super important, trust me!
7. Thread the marinated shrimp onto skewers, making sure there is some space between each shrimp for even cooking. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
8. Heat a grill pan or outdoor grill to medium-high heat. Grill the shrimp skewers for 2-3 minutes per side, or until they are pink and cooked through. Be careful not to overcook them, or they'll be rubbery.
9. Once the rice is cooked and the shrimp are grilled, you're basically done! Serve the Jollof rice hot, topped with the grilled shrimp skewers. Garnish with fresh cilantro or parsley if you're feeling fancy. Enjoy your delicious meal!

📝 Notes

• Adjust the amount of cayenne pepper to your desired level of spiciness. If you want to reduce the heat of the scotch bonnet pepper, remove the seeds before chopping. Always make sure your shrimp are fully cooked through before serving. You can easily double or triple this recipe to serve more people. You might need a bigger pan and to adjust the cooking time slightly. Don't be afraid to experiment with other herbs and spices to find your perfect flavor combination!