So Many Dishes

I don’t need much convincing when my husband suggests lunch at our favorite seafood restaurant. It’s a 45-minute drive, and you need to get there shortly after they open to get a table, but the food is absolutely worth it—fresh, creative, and delicious.

Ken chose a fried oyster po’ boy, while I opted for a seafood burrito. Stuffed with shrimp and crab, it was the perfect level of spicy for me. I loved that it was served with both red and green sauces, and it wasn’t overwhelmingly cheesy. Bonus, it was big enough for two meals; I brought half of it home.

But that wasn’t our only foray into seafood this weekend. On Friday, I made cilantro-lime black bean shrimp and rice. This is a dish I’ve made several times before, but I guess it had been a while, because Ken didn’t remember it—until he tasted it. We both love cilantro, and if you’re one of those people who perceives a soapy taste from cilantro, this is not the dish for you. Sorry!

Cilantro-Lime Black Bean Shrimp and Rice

• 2 tablespoons olive oil
• 1 pound raw shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 2 cups low-sodium vegetable broth
• 1 cup jasmine rice
• 1/4 teaspoon salt
• 3 tablespoons fresh lime juice
• 1 15-oz. can black beans, rinsed and drained
• 1/2 cup chopped fresh cilantro, plus a little extra

Heat a large skillet until hot over medium heat. Add olive oil; when shimmering, add shrimp and minced garlic to pan, and sprinkle with 1/4 t. salt and the red pepper flakes. Cook shrimp stirring occasionally, until pink in color, about 3-4 minutes. Remove shrimp from the skillet to a plate and cover.

To the same pan, add broth, uncooked rice, and 1/4 t. salt. Bring to a boil. Mix well, reduce the heat to a simmer. Cover and simmer for 15-20 minutes, until the rice is cooked. You may need to add up to 1/2 cup of water if the rice is not completely cooked.

Mix 2 tablespoons of the lime juice, beans, and cilantro into the cooked rice.

Add the additional tablespoon of lime juice 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.

Happy eating!