Caribbean Jerk Shrimp Stir-Fry

Stir-frying is associated with the Asian cuisine, but your stir-fried food doesn't have to be Asian. This is a Caribbean take on a shrimp stir-fry. It's a bit sweet and spicy. It's delicious!  The recipe is adapted from the May issue of 2013 Runner's World Magazine.

• 1 pound shrimp, peeled, deveined
• 2 tbsp jerk seasoning or 1/2 cup jerk marinade/sauce
• high-heat oil for frying
• 1 sweet potato, peeled, cut into thin slices
• 1 1/2 cup snap peas, cut in halves
• 1 15-oz can black beans, drained
• 3 large garlic cloves, minced
• 1 jalapeno pepper, seeded, finely chopped
• 4 green onions, chopped
• 1/3 cup orange juice
• fresh cilantro to garnish

In a mixing bowl combine shrimp and seasoning or sauce. Heat about 1 tbsp oil in a large 12-inch skillet or a wok. Fry shrimp until pink and done, about 3 minutes on each side. Remove from the skillet and set aside. Add a little more oil if needed and stir-fry sweet potatoes until tender, about 5-6 minutes. Add snap peas, and stir fry for another minute. Add black beans, garlic, jalapeno, and green onions. Stir fry for a couple of minutes. Add orange juice. Cover with a lid and heat through. Serve with white rice garnished with fresh cilantro.

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