We are still in purge mode around here, and that includes the pantry.

You never know what you’ll find in the dark corners of a former food hoarder’s cupboards, man. I’m the former food hoarder reformed into a yogi minimalist. If you’re new here, the purge started last March!!

I grew up with no food in the house, so I always stashed and also had eating disorders to boot. The fear of where the next meal is coming from is a real life condition in many homes, and it often breeds obsession over food as an adult.

Ok. Enough of all that deep, psychological talk. I guess my point is that there’s food in there that I wouldn’t even buy today, but I’m not tossing any edible items. Another obsession developed through hunger and not having food as a kid. No waste. No way.

I’ve been planning our Jamaica honeymoon so it worked in my favor to find a bottle of jerk marinade in the pantry. I felt it was a sign from the Universe to just go ahead and book that trip!!

The jerk marinade, a box of dirty rice, some raw shrimp and a small onion is all it takes to pull a meal like this together in about 25 minutes. Seriously.

I have shit to do today so let’s get this recipe done and in the books.

What You Need:

1 small onion, diced

1 Tbsp olive oil

1 box dirty rice mix

1/2 bottle of jerk marinade

1 lb raw shrimp peeled and deveined

Garnish of lime, cilantro or scallions

What You Do:

Ok, guys. This is SUPER SIMPLE SHIT!! The only reason I am composing a recipe is because it was requested by one of the FB readers. I love you, Whitney Lynn. XOXO

Cover the shrimp in the jerk marinade and allow to soak for a couple hours in the refrigerator.

When ready to make the meal, remove shrimp from refrigerator.

Prepare the rice as directed on packaging. While it is doing it’s thang, you fix up the shrimp.

Heat olive oil in sauté pan.

Add diced onion to hot oil and cook until slightly tender.

Check on your rice.

Using tongs, add shrimp to the onions.

Cook until pink and starting to curl up. Be gentle with the shrimp. It only takes a few minutes to cook, but it also only takes a minute too much to make it rubbery.

As soon as the shrimp is done, spoon it over the finished rice, and BOOM!! You got yourself an easy ass jerk shrimp.

Toss some garnish on or not. It doesn’t matter, but I like to squeeze lime on my Carribean and Mexican foods.

I only have one pic of this because it was a pretty good looking dish, and sometimes I just like to inspire others with an idea.

I’ll see you all soon. In the meantime, stay warm and spicy.

Chelle.

©️2020 cHELLe ON WHEELS