Prepare the jerk marinade: In a blender, combine all the marinade ingredients and blend until smooth. Divide the marinade between the steak and shrimp, ensuring each is well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Cook the yellow rice: Rinse the rice under cold water until the water runs clear. In a saucepan, bring the chicken broth to a boil. Add the rice, turmeric, cumin, and salt. Reduce heat to low, cover, and simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Remove from heat and let it sit, covered, for 5 minutes.
Cook the steak and shrimp: Heat vegetable oil in a large skillet over medium-high heat. Remove the steak and shrimp from the marinade (discard any remaining marinade) and cook in batches, 2-3 minutes per side for the steak and about 2 minutes per side for the shrimp, or until cooked through.
Assemble the dish: Serve the jerk steak and shrimp over the yellow rice. Garnish with chopped cilantro and lime wedges if desired.
Prep Time: 20 minutes (plus marinating time) | Cooking Time: 30 minutes | Total Time: 50 minutes plus marinating
Kcal: 650 kcal | Servings: 4 servings
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