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 : )

Pilaf Ingredients

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:

  1. Heat large skillet until hot on medium heat.
  2. Add olive oil – it should run easily but not sizzle or burn.
  3. Drizzle lime juice over shrimp.
  4. To the skillet, add shrimp, minced garlic, 1/4 tsp. salt and 1/2 tsp. red pepper flakes.
  5. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes, until pink
  6. Remove shrimp from the skillet to a plate.
  7. Mix in a little extra lime juice and chopped fresh cilantro to coat shrimp.

To cook Rice:

  1. To same skillet, add broth, uncooked rice, bell peppers and 1/4 tsp salt. Bring to boil.
  2. Mix well, reduce heat, cover and simmer 15-20 minutes until the rice is cooked.
  3. Mix in lime juice, black beans, jalapeno, olive oil and fresh cilantro to cooked rice.
  4. Add the shrimp to the skillet with rice and gently reheat.
  5. Transfer to a serving platter and … serve 🙂

Yield: 4 servings