Jerk Shrimp with Potatoes & Jalapeños

Earlier this week I made a delicious recipe.  I can’t take full credit for it though, because it was a modification of a recipe I found in the Runner’s World Cookbook.  It’s the perfect dinner if you’re looking for something quick, spicy, and filling!

Jerk Shrimp with Potatoes & Jalapeños*

Prep time: 15 minutes          Cook time: 15 minutes          Yield: 2 servings

• 12 jumbo shrimp, peeled and deveined
• 1 tablespoon jerk seasoning
• 1 teaspoon olive oil
• 8 small white potatoes (I used a microwavable bag of small potatoes)
• 2 cloves of garlic, sliced
• 1 jalapeño pepper, seeded and minced
• 1 scallion, sliced and minced
• 1/4 cup orange juice
• Chopped fresh cilantro

Place potatoes in microwave and cook for 10 minutes.  While waiting for the potatoes to cook, in a large bowl, toss together the shrimp and jerk seasoning.

Heat a skillet over medium-high heat.  Add the olive oil.  When hot, add the shrimp.  Cook, stirring for 2 minutes.  Flip shrimp and cook until the other side turns pink.  Turn stove to low heat.

Stir in the garlic, jalapeño, and scallions.  Cook, stirring constantly for 1 minute.  Add the orange juice.  Heat for 30 seconds.  Remove the potatoes from the microwave and gently fold them into the shrimp mixture.  Serve garnished with the cilantro.

* This recipe is a modification of the Jerk Shrimp with Sweet Potato and Black Beans recipe from the Runner’s World Cookbook.