Jerk Shrimp with Coconut Rice and Beans
Chef Brian coats shrimp in his habanero-forward jerk marinade, then pairs it with coconut rice and red kidney beans. Garlicky green beans and punchy pikliz bring citrus, heat and tang to the plate.
Nutritional facts
Protein
29g
Carbs
85g
Calories
610kcal
Fat
17g
Ingredients
Green Peppercorns, Coconut, milk, beverage, Long Grain White Rice, Nutmeg, Canola and Olive Oil Blend, Habanero Peppers, Brown Sugar, Butter, Extra Virgin Olive Oil, Carrots, Allspice, Shrimp, Black Pepper, Cilantro, Garlic, Red Kidney Beans, Cinnamon, Sugar, Onion, Kosher Salt, Green Beans, White Vinegar, Cabbage, Lime Juice, Lime, Thyme, Green Onion, Thyme, Lemon Juice, Crushed Red Pepper, Soy Sauce
Contains milk, shrimp, wheat, soybeans.
Reviews
0.0
Based on 0 reviews
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About Brian Jupiter
Born and raised in New Orleans, Louisiana, Executive Chef Brian Jupiter has always believed that food is a true art form. Pulling inspiration from closely held family secrets and recipes, Jupiter spent his childhood alongside his grandmother in her kitchen. After beginning his professional career at the age of 16, in the kitchen of New Orleans’ famed Aurora Steakhouse, Jupiter eventually moved to Miami, Florida to pursue degrees in Culinary Arts and Food & Beverage Management. In 2003, Jupiter made the move to Chicago to fill the role as Chef de Cuisine, and eventually Executive Chef, at Narcisse Champagne and Caviar Salon.
Chef Jupiter's accolades include being named a James Beard Award semifinalist for Best Chef: Great Lakes in both 2019 and 2020, a Michelin Bib Gourmand distinction for Ina Mae Tavern from 2020 through 2025, and Food Network's Chopped Champion in 2022. In 2025, he was named a James Beard Award semifinalist for Outstanding Restaurateur.
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