JUNIOR CHEF BRIELLE’S JERK SHRIMP AND PINEAPPLE RICE WITH PICO DE GALLO AND AVOCADO CREMA

FOR THE RICE

1 cup water

1/2 cup sweetened coconut milk

1 cup crushed pineapple (from a can of

crushed pineapples), drained

1/2 cup pineapple juice (from the can of

crushed pineapples)

1 tablespoon fresh lime juice

1 tablespoon butter

1 teaspoon curry powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon kosher salt

1 1/2 cups basmati rice

2 to 4 tablespoons chopped cilantro, plus

more for garnish, if desired

FOR THE PICO DE GALLO

5 Roma tomatoes, chopped

1 red onion, diced

1 cup diced jalapeno

2 tablespoons cilantro

1 teaspoon minced garlic

Juice of half a lime

Kosher salt and freshly ground pepper to

taste

FOR THE AVOCADO CREMA 1 1/2 cups Greek yogurt

2 ripe avocados

1 teaspoon minced garlic Kosher salt to taste

FOR THE SHRIMP

2 tablespoons butter

2 teaspoons minced garlic

4 cups fresh medium-sized shrimp,

deveined

Splash white cooking wine

4 1/4 teaspoons Caribbean jerk seasoning 1/4 cup chopped green onions, for garnish 4 lime wedges, for garnish (optional)

Cook the rice: In a medium-sized pot, stir together the water, coconut milk, crushed pineapple, pineapple juice, lime juice, butter, curry powder, garlic powder, onion powder and salt. Bring the mixture to a boil over medium-high heat. Stir in the rice. Once it returns to a boil, reduce the heat to simmer and cover. Cook 20 minutes, until the water is completely absorbed and the rice is tender. Remove from heat and let sit, covered, 10 minutes.

Prepare the pico de gallo: In a bowl, combine the tomatoes, red onion, jalapenos, cilantro and garlic. Add the lime juice and salt and pepper to taste. Stir to combine. Refrigerate until ready to serve.

Prepare the avocado crema: Place the Greek yogurt, avocados and minced garlic in a blender and blend until smooth. Add kosher salt to taste. Set aside.

Prepare the shrimp: Melt the butter in a large pan over medium-high heat. Stir in garlic and cook about 1-2 minutes. Reduce heat, stir in shrimp with a splash of white cooking wine and the jerk seasoning. Cook shrimp about 2-3 minutes more, until shrimp is pink. Turn off the heat and toss shrimp with chopped green onions, if using.

Fluff rice with fork, then stir in the chopped cilantro.

To serve, divide pineapple rice among four plates, top each with a few spoons of pico de gallo. Smear a line of avocado crema next to the rice. Arrange shrimp on the line of avocado crema. Garnish with cilantro or a lime wedge, if desired. Serves 4.

Per serving, entire recipe: 1,069 calories (percent of calories from fat, 38), 66 grams protein, 103 grams carbohydrates, 8 grams fiber, 46 grams fat (22 grams saturated), 388 milligrams cholesterol, 1,065 milligrams sodium.

CONTRIBUTED BY KRASHELLE CUFFY “MasterChef Junior” contestant Brielle Jones’ signature dish is Jerk Shrimp and Pineapple Rice with Pico de Gallo and Avocado Crema.