Shrimp and pineapple coated in Jerk Seasoning is guaranteed to take your tastebuds to the next level. It’s loaded with medium-hot notes of all spice, cayenne pepper and chilies. Flavour tip: Don’t like spice? Opt for one tbsp of Jerk Seasoning instead of two!
1⁄2 pkg (396 g/14 oz) rice noodles
1 tbsp oil
2 bell peppers
1 small red onion
1 pkg (227 g/8 oz) snap peas
1 pkg (340 g/12 oz) frozen, cooked, large shrimp, thawed
1 can (13.5 oz/398 ml) pineapple chunks
Toppings (optional): chopped green onion
- Cook noodles according to package instructions.
- Heat oil in Wok over medium-high heat. Chop peppers and onion. Add onion to wok and cook 2 min. Add peppers and peas; cook 3 min or until veggies begin to soften.
- Stir in thawed shrimp and pineapple (including juice); simmer until heated through, 1 min.
- Add seasoning and rice noodles. Cook 3–4 min or until sauce thickens.
Jerk seasoning is made with habanero pepper, which is very spicy! If you are sensitive to spice, try using 1 tbsp; if you are feeling adventurous, go for 2 tbsp!
Use the Multipurpose Pot to prepare the rice noodles—it’s built for heat and has an easy drain spout and lid built right in.