- White Rice (2 cups – Day old)
- Scallions (1/2 cup)
- Carrots (2 peeled and diced)
- Ginger (1/2 TSP)
- Garlic (2 cloves)
- Scotch Bonnet Pepper (4 tiny slices)
- Pepper Paste (pepper, garlic – 1TSP)
- Walkerwood Jerk Marinade (1 TBSP)
- Jerk Seasoning ( 1 TSP)
- Onion (1 medium – Diced)
- Corn (1 16 oz can – rinsed)
- Sesame Oil (1 TBSP)
- Low sodium Soy Sauce (1.5 TBSP)
- Salt (1 TSP)
- Pepper (1/2 TSP)
- Egg (1 – scrambled)
Peel and devein the shrimp. Season shrimp with Jerk seasoning and marinate in walkerswood Jerk marinade as well as a 1/4 teaspoon of pepper paste. Throughly Mix and let shrimp marinade sit for 20 mins.
Scramble 1 large egg on a small frying pan.
Dice carrots, garlic, slice scallions, about 3 tiny slices of scotch bonnet, white onions, pour out corn.
Turn stove to medium, and place 2 TBSP of oil in large pot and pour 1 TBSP of sesame oil as well. add carrots and white onion first and cook until soft, about 3 minutes.
Turn heat to low-medium and add shrimp. Add corn, mix contents.
Pour in 2 cups of the day old white rice, pour in the scrambled egg, add the soy sauce then mix contents. (Try not to chop the scrambled egg too much)
Season with Salt and pepper, Ginger, and white sugar.
Move contents in pot making sure none of it sticks for about 5 minutes until shrimp is cooked all the through