Rob's Shrimp/Scallops With Black Beans & Rice
From oldinjun 13 years agoIngredients
- shrimp Recipe shopping list
- • 1 1/2 pounds large shrimp or scallops shopping list
- • 1/3 cup clarified butter shopping list
- • 4 tablespoons minced garlic shopping list
- • 6 green onions, thinly sliced shopping list
- • 1/4 cup dry white wine shopping list
- • 2 tablespoons lemon juice, fresh if possible shopping list
- • 2 tablespoons chopped fresh parsley shopping list
- • salt and pepper, to taste shopping list
- black beans & rice Recipe: shopping list
- 2 cups Uncle Ben’s brown rice – uncooked shopping list
- 3 1/2 cups chicken or vegetable broth shopping list
- 1-cup zucchini – small dice shopping list
- 1-cup yellow squash – small dice shopping list
- 1-cup eggplant – small dice shopping list
- 1-cup red pepper – small dice shopping list
- 1 red onion – fine dice shopping list
- 4 medium garlic cloves – minced shopping list
- 1 tbsp cajun spice mix shopping list
- 2 cups cooked black beans or 1 (15 oz can) shopping list
- 2 tbsp olive oil shopping list
- S&P shopping list
How to make it
- DIRECTIONS:
- Begin by cooking rice as per instructions in the broth. While rice is cooking, preheat a large sauté pan on medium-low heat. Add 1 tbsp olive oil and sauté onions, red pepper and garlic for 3-4 minutes, stirring. Do not brown. Once softened, add beans, zucchini, squash and eggplant and toss together. Sauté for 5-8 mins, stirring occasionally. Sprinkle Cajun spices and continue sautéing for another 4-5 minutes or until veg are just softened. Once rice is cooked, drain and add cooked rice to veg mix. Sauté together and season with S&P to your own personal taste.
- Shrimp Preparation:
- Rinse shrimp and or scallops and set aside. Heat butter in large skillet over medium heat. Cook garlic 1 or 2 minutes or until softened but not browned. Add shrimp, green onions, wine and lemon juice; cook until shrimp are pink and firm, about 1 to 2 minutes on each side. Do not overcook. Add fresh chopped parsley, salt, and pepper before serving. Garnish with lemon slices and parsley sprigs if desired.
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