Enjoy this yummy and satisfying pilaf recipe. Seems fancy but surprisingly easy to put together.
I love it because it’s easy, low in cost, makes lots and healthy. This makes it a great dish to have with your family or to serve to your guests. I’ve also done variations with grated carrot, and with salmon instead of prawns. The next time I make it I want to try it with Quinoa. Let me know what great combinations you come up with : )
For the Shrimp:
1/2 of lime, juiced
2 tablespoons olive oil
1 pound raw shrimp, peeled and deveined
3 garlic cloves, minced
1/4 teaspoon salt
For the Rice:
2 cups vegetable broth
1 cup uncooked jasmine rice
1/4 teaspoon salt
1 lime juiced, freshly squeezed + extra
1 can (15 oz) black beans, rinsed, drained
½ each of finely diced red and yellow peppers
1/2 finely chopped jalapeno
1+ cup fresh cilantro, chopped + extra
1 Tbs olive oil
Putting it all together 🙂
To cook Shrimp:
- Heat large skillet until hot on medium heat.
- Add olive oil – it should run easily but not sizzle or burn.
- Drizzle lime juice over shrimp.
- To the skillet, add shrimp, minced garlic, 1/4 tsp. salt and 1/2 tsp. red pepper flakes.
- Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes, until pink
- Remove shrimp from the skillet to a plate.
- Mix in a little extra lime juice and chopped fresh cilantro to coat shrimp.
To cook Rice:
- To same skillet, add broth, uncooked rice, bell peppers and 1/4 tsp salt. Bring to boil.
- Mix well, reduce heat, cover and simmer 15-20 minutes until the rice is cooked.
- Mix in lime juice, black beans, jalapeno, olive oil and fresh cilantro to cooked rice.
- Add the shrimp to the skillet with rice and gently reheat.
- Transfer to a serving platter and … serve 🙂
Yield: 4 servings