Cilantro Lime Shrimp And Rice Food

CILANTRO LIME SHRIMP AND RICE

Steps:

• Mix together the blackening seasoning in a small bowl and set aside.
• Toss the shrimp in the seasoning.
• Heat 1 tablespoon of oil in a large skillet.
• Add in the bell pepper and saute for 3-4 minutes or until tender. Remove from the pan and set aside on a plate.
• Add in the shrimp to the same skillet and cook in two batches until firm and fully cooked, 3-4 minutes. Set aside with the bell peppers.
• Heat 1 tablespoon of olive oil and 1 tablespoon of butter in the same skillet that the shrimp were in.
• Add in rice and saute until golden brown stirring frequently so it does not burn.
• Add in garlic and cook for 1 minute.
• Pour in chicken stock and bring to a boil. Reduce the heat to low and simmer covered for 15 minutes or until all the liquid is absorbed and the rice is tender.
• Add lime zest, lime juice, cilantro, black beans and the shrimp and bell peppers to the rice. Toss to combine and season with salt and pepper to taste.

CILANTRO LIME RICE SHRIMP BOWL

Steps:

• Melt 1 tablespoon butter in a medium skillet over medium-high heat. Add onion, garlic, and jalapenos and saute 3 to 4 minutes or until softened. Add rice, broth, lime juice, salt and 2 tablespoons cilantro. Bring to boil, cover and reduce heat to low. Cook 5 minutes, remove from heat and let stand 5 minutes. Fluff rice with fork and add remaining butter, cilantro and lime zest.
• For the shrimp, melt butter over medium-high heat in a separate medium skillet. Whisk in spices and add shrimp, cooking about 2 minutes per side or just until shrimp turn pink.
• To serve, divide Cilantro Lime Rice between 4 bowls. Top with shrimp and garnish with additional cilantro, lime wedges and avocado slices.

CILANTRO LIME SHRIMP

Steps:

• Mix together garlic and 1 teaspoon salt.
• Whisk together garlic paste, lime juice, marmalade, cilantro, 3 tablespoons oil, soy sauce, red pepper flakes, remaining 1/8 teaspoon salt and pepper in a small bowl.
• Transfer 1/3 of mixture to small serving bowl and reserve for dipping sauce.
• Combine shrimp with remaining mixture in a large sealable plastic bag and seal bag, pressing out excess air.
• Marinate shrimp, refrigerated, turning bag once, for 15 minutes.
• Drain shrimp and gently pat dry.
• Shrimp can be cooked on the girll or. . .
• Pan Fried:
• Heat 1 1/2 teaspoon oil in a large non-stick skillet over moderately high heat.
• Add half of shrimp and cook, turning occasisionly until shrimp is cooked through, about 3 minutes total.
• Tranfer to a platter and cook the remaining shrimp in 1 1/2 teaspoons of oil.
• Garnish with cilantro and serve with dipping sauce.