Ingredients

Pilaf-Style Rice with Quick Shrimp Stock & Solomon Gundy
Serves: 4–6
Mood: Festive, aromatic, deeply satisfying

Why This Works

This method builds flavour in layers: sauté aromatics, make a quick shrimp stock right in the pot, then let the rice absorb all that seasoned seafood goodness. Pumpkin adds body and sweetness, ackee keeps it creamy, and Solomon Gundy deepens the seafood flavour without overpowering the dish.

For the Flavour Base & Stock

  • 2 tbsp oil
  • 1 small onion, sliced or finely chopped
  • 1 sweet pepper (bell pepper), sliced
  • 3–4 cloves garlic, finely chopped
  • 1 tsp fresh thyme leaves (or ½ tsp dried thyme)
  • ½ lbhead-on, shell-on shrimp
  • 2 tsps Rainforest Green Seasoning
  • 4 cups water
  • 2 whole scotch bonnet peppers (left whole)
  • 1 tsp Solomon Gundy (optional but recommended)
  • 1 bay leaf (optional)
  • Chicken bouillon, to taste (optional)
  • Salt, to taste

For the Rice

  • 4 cups Rainforest Jasmine Rice, rinsed
  • ½–1 cup diced pumpkin
  • 1 lb raw Rainforest jumbo shrimp, peeled & deveined
  • 1 pack Rainforest Frozen Ackee, thawed and gently separated
  • 1 cup Rainforest Mixed Vegetables

Directions

  1. Build the base
    Heat oil in a wide pot.
    Sauté onion, sweet pepper, andgarlic until fragrant and lightly softened.
    Add thyme leaves and stir briefly.
  2. Make a quick shrimp stock
    Add thehead-on, shell-on shrimp and stir briefly to release flavour.
    Add green seasoning and pour in the water.
    Cover and let simmer about 2 minutes to create a quick shrimp stock.
  3. Season the stock
    Add whole scotch bonnets, Solomon Gundy (if using), bay leaf (optional), chicken bouillon (optional), and salt.
    Taste the liquid—it should be pleasantly salty since this will season the rice and vegetables.
  4. Add rice & vegetables
    Stir in rinsed rice, diced pumpkin, peeled/deveined shrimp, ackee, and mixed vegetables.
  5. Cook
    Bring to a gentle boil, stir once, then cover.
    Lower heat and simmer until rice is fluffy and cooked through and shrimp is just tender.
  6. Finish & serve
    Rest 5 minutes off heat.
    Fluff gently, being careful not to mash the ackee. Serve hot.