Thursday, July 20, 2017

Black Bean Shrimp and Rice

I had a night last week when I was the only one home for dinner and this recipe had just come across my path. Figured it was good for a night alone although Sarah would have liked it as well. It does make four servings, which was perfect last week - dinner one night, lunch a couple of other days.

Cilantro-Lime Black Bean Shrimp and Rice
serves 4

2 Tbsp olive oil
1 lb raw shrimp, peeled and deveined
4 garlic cloves, minced
1/4 tsp salt
1/2 tsp red pepper flakes

2 c chicken broth
1 c uncooked Jasmine rice
1/4 tsp salt
2 Tbsp lime juice
1 can black beans, rinsed and drained
1/2 c fresh cilantro, chopped
garnish - extra lime juice and cilantro

Heat a large skillet until hot on medium heat; add olive oil. When it's hot add the shrimp and garlic to the skillet, making sure it isn't crowded; sprinkle salt and red pepper over shrimp. Cook shrimp, stirring once or twice, on medium heat about 3-4 minutes total until pink in color. Remove shrimp from the skillet to a plate.

To the same skillet add chicken broth, rice, and 1/4 tsp salt. Bring to a boil, reduce the heat to low. Cover the skillet with a lid and simmer for 15-20 minutes until the rice is cooked through. You might need to add 1/2 c water if the rice is not completely cooked when all the broth is absorbed. Mix in the lime juice, black beans, and cilantro into the cooked rice.

Add extra lime juice, about 1 tablespoon, and extra chopped cilantro to the plate with the shrimp; mix to coat the shrimp. Add the shrimp to the skillet with rice and gently reheat.

from Julia's Album

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