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

Shrimp
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

Rice
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

Honey Lime Shrimp

I made this over the weekend while the seafood haters were out of town. It made just enough for the two of us that were home. It's a definite keeper! They're sweet with a little zing from the lime and red pepper flakes.

Honey Lime Shrimp
serves 2

1/2 lb. large shrimp, peeled and deveined
1/4 c olive oil
2 Tbsp honey
juice and zest of a small lime
2 cloves garlic, minced
1/2 tsp salt
1/4 tsp pepper
1/4 tsp red pepper flakes

In a medium ziplock bag, combine the marinade ingredients. When well combined, add the shrimp and make sure they all get covered with the marinade. Squeeze out as much air as possible and put in the fridge for 30-60 minutes, flipping every so often to make sure all the shrimp get covered in marinade.

Take the shrimp out of the fridge and let them sit out for 10 minutes. Heat a large skillet over medium-high heat (no need to add oil or butter, there's plenty to keep the shrimp from sticking in the marinade). Add the shrimp in a single layer, trying not to crowd them. Cook for a minute or so on the first side, until they are pick and the edges start to curl; flip over and cook for another 30-60 seconds (I actually had to cook mine a bit longer). Remove from the pan and serve immediately.


I found this recipe originally on The Dough Will Rise Again.

Lemon-Garlic Shrimp and Grits

Have I mentioned before how much I love it when my family is gone for dinner and I have time to cook? I usually take advantage and fix something for myself that I know they won't like. Tonight that something was shrimp and grits. I saw this recipe on Food Network a while back, pinned it on Pinterest, and knew I'd make it one night when they were gone. It's really easy, pretty quick, and delicious. Sure wish I had remembered to take a picture, it looked really pretty on the plate.

The recipe serves 4 so I made half and will have the leftovers for supper tomorrow night. And don't do as I did; I quick skimmed the recipe and missed the part where it says "peeled and deveined" about the shrimp. Mine were deveined, but had the shells on; it still turned out fine, I just had to peel them after I put them onto my plate.

Lemon-Garlic Shrimp and Grits
serves 4; from The Food Network

3/4 c quick grits
salt and freshly ground black pepper
1/4 c grated Parmesan cheese
3 Tbsp unsalted butter
1 1/4 lbs medium shrimp, peeled and deveined, tails intact
2 large cloves garlic, minced
pinch of cayenne pepper (optional)
juice of 1/2 lemon

Bring 3 cups of water to a boil in a medium saucepan over high heat. Slowly whisk in the grits, 1 tsp salt and 1/2 tsp pepper. Reduce the heat to low and cook, stirring occasionally, until thickened, about 7 minutes. Stir in the Parmesan and 1 Tbsp butter. Remove from the heat and season with salt and pepper. Cover to keep warm.

Meanwhile, season the shrimp with salt and pepper. Melt the remaining 2 Tbsp butter in a large skillet over medium-high heat. Add the shrimp, garlic, and cayenne, if using, and cook, tossing until the shrimp are pink, 3 to 4 minutes. Remove from the heat and add 2 Tbsp water and the lemon juice; stir to coat the shrimp with the sauce.

Divide the grits among shallow bowls and top with the shrimp and sauce.

Fish wrapped in bacon

OK, so in making this I know already it's not going to be a big hit with my family.  I've made it before and enjoyed it, but since I have two non-fish lovers...  I do have a wonderful hubby who will eat anything I cook.  He may not like it but he'll eat it.  After, he may request not to have it again but he does put a good face on in front of the girls.  I'm sensitive to his likes and won't cook stuff that I love but know he won't eat like shrimp.  I don't even bother with that.  I know he isn't fond of fish but he'll put up with it on occasion as long as it's a bland, boring white fish (I don't cook more yummy fish like salmon at home unless it's for lunch and he's not here).  This dish has bacon and everything is better with bacon but Sweet Pea still doesn't like it.  At least I'm serving it with fried potatoes and green beans tonight, both of which she loves.

Fish Wrapped in Bacon
Modified from a recipe in Better Homes and Gardens

1 lemon
1 1/2 lbs. cod or haddock fillets, cut into 4 pieces
1 1/2 tsp. finely chopped fresh rosemary
fresh ground black pepper
8 slices of thin-sliced bacon or pancetta
1 tsp. olive oil

Preheat oven to 450*. From lemon, grate 1 1/2 tsp. peel.  Evenly season fish with rosemary, lemon peel, and pepper.  Lay 2 slices of bacon on a cutting board, overlapping slices slightly.  Place 1 piece of fish across bacon and wrap bacon around fish. Repeat with remaining bacon slices and fish.

Heat oil in a large oven-safe skillet on medium heat until hot.  Add fish to skillet, with seam side of bacon down, and cook 2 minutes. With wide metal spatula, turn fish over and cook 1 minute longer.  Turn fish over again so bacon is seam side down.  Place pan in oven and roast fish 6-8 minutes or until fish flakes easily when tested with a fork.

Serves 4.