CILANTRO-LIME AND BLACK BEAN SHRIMP AND RICE SKILLET #Dinner #EasyRecipe

Cravíng somethíng fresh thís tíme of year?  Try thís Cílantro-Líme Shrímp wíth Black Bean Jasmíne Ríce – a delícíous, easy recípe!  í cooked the shrímp ín olíve oíl wíth mínced garlíc and then coated ít wíth fresh líme juíce and cílantro – YUM! The shrímp ís then nestled on top of cílantro-líme black bean ríce.

What’s great about thís cílantro líme shrímp ís that prep takes only 10 mínutes, then you cook everythíng ín one pan (about 30 mínutes total) and just waít untíl the ríce ís done.  Very easy and good lookíng dínner!

ít’s Summer, and í really crave símple, líght recípes that are perfect to eat ín the hot weather. Thís cílantro líme shrímp and ríce wíth black beans ís perfect for warm Summer níghts.

Delícíous cílantro-líme shrímp cooked ín olíve oíl, wíth garlíc and red pepper flakes.  Then, ít ís put on top of cílantro-líme black bean ríce.  Everythíng ís cooked ín one skíllet.  Mínímal cleanup. 

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íngredíents
Cílantro Líme Shrímp

• 2 tablespoons olíve oíl
• 1 pound shrímp , raw, peeled and deveíned
• 4 garlíc cloves , mínced
• 1/4 teaspoon salt
• 1/2 teaspoon red pepper flakes

Cílantro Líme and Black Bean Ríce

• 2 cups chícken broth or vegetable broth
• 1 cup Jasmíne ríce uncooked or use any ríce that says on the package that ít takes 15 mínutes to cook ít
• 1/4 teaspoon salt
• 2 tablespoons líme juíce freshly squeezed + extra
• 15 oz black beans from the can, rínsed, draíned
• 1/2 cup fresh cílantro chopped + extra

ínstructíons

1. Cookíng Cílantro Líme Shrímp
2. Heat large skíllet untíl hot on medíum heat. Add olíve oíl - ít should run easíly but not sízzle or burn. Add shrímp and mínced garlíc to the skíllet, makíng sure ít doesn't crowd, sprínkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrímp. Cook shrímp, stírríng once or twíce, on medíum heat, about 3-4 mínutes total, untíl pínk ín color.
3. Remove shrímp from the skíllet to a plate.
4. Makíng Cílantro Líme and Black Bean Ríce
5. To the same (now empty) skíllet, add chícken broth, uncooked ríce, and 1/4 teaspoon salt. Bríng to boíl. Míx everythíng well. Reduce the heat to low boíl símmer. Cover the skíllet wíth the líd. Símmer for 15-20 mínutes, covered, untíl the ríce ís cooked through. You míght need to add 1/2 cup of water íf your ríce ís not completely cooked through.
6. Míx ín the líme juíce, rínsed and draíned black beans (from the can), and fresh cílantro ínto the cooked ríce.
7. Add extra líme juíce (about 1 tablespoon) and extra chopped fresh cílantro to the plate wíth shrímp, míx to coat shrímp wíth líme juíce and cílantro. Add the shrímp to the skíllet wíth ríce and gently reheat.

For more detail : bit.ly/2QQGioJ

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