Meal Details
1. Caribbean seafood skewers
511cal, 55p, 26c, 20f (per meal)
20 skewer(s) (20g)
3 3/4 cup, chunks (679g)
5 tsp (25mL)
2 1/2 tsp (6g)
5 dash (1g)
1 1/4 tsp (4g)
5 dash (4g)
5 tbsp (75mL)
1 1/4 lbs (567g)
1 1/4 lbs (567g)
Recipe has been scaled from original by 2.5x. Adjust cook times and pan sizes accordingly.
1
Skewer the shrimp, cod, and pineapple in an alternating pattern.
2
Mix the dry spices in a small bowl. Rub the skewers with half of the oil and pat the spices evenly over them.
3
Heat the remaining half of oil in a large skillet over medium heat. Add the skewers and cook for about 5 minutes, flip it gently to the other side, and cook for another 5 minutes or until the shrimp is pink and the cod is fully cooked.
4
Serve with a sprinkle of lime juice.
2. Buttery white rice
486cal, 7p, 73c, 18f (per meal)
1 tsp, ground (2g)
6 tbsp (85g)
2 tsp (12g)
4 cup(s) (948mL)
2 cup (370g)
Recipe has been scaled from original by 2x. Adjust cook times and pan sizes accordingly.
1
In a saucepan with a good fitting lid bring water and salt to a boil.
2
Add rice and stir.
3
Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.
4
Cook for 20 minutes.
5
DO NOT LIFT LID!
6
The steam that is trapped inside the pan is what allows the rice to cook properly.
7
Remove from heat and fluff with fork, mix in butter, and season to taste with pepper. Serve.