One of the Best Things I Make

GARLIC-LIME SHRIMP
WITH SPICY BLACK BEANS AND QUINOA

This family favorite is a blend of three recipes from three different sources. All together it is a great meal. Start the quinoa, a grain I find in the refrigerated section of my natural foods store, then get the beans going. While those pots are simmering assemble and prepare the Garlic-Lime shrimp. When all is finished stir the quinoa and black beans together and top with the Garlic-Lime Shrimp.

QUINOA


1 cup Quinoa, rinsed in several changes of water
2 cups water, plus ¼ cup if needed
salt and freshly ground pepper to taste


Combine the quinoa, water, salt and pepper in a medium saucepan and turn the heat to high. Bring to a boil, cover, lower the heat, and simmer gently for about 15 minutes.

If all the water has been absorbed but the quinoa is not tender, and ¼ cup water and continue to cook until tender. If any water remains, remove the lid and raise the heat a bi t. Cook stirring, until the water evaporates.

How to Cook Everything


SPICY BLACK BEANS

1 tablespoon vegetable oil
1 onion, chopped
1 (15 ounce can) spicy stewed tomatoes, undrained. I like Red Gold Petite Diced Tomatoes with Green Chilies
1 (15 ounce) can black beans with spices, undrained, I use Kuner’s Southwestern Black Beans with cumin and chili spices
1 teaspoon dried oregano
½ teaspoon garlic powder


In a large saucepan, heat oil over medium-high heat. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil. Cover; reduce heat and simmer for 20 minutes.

Adapted from Allrecipes.com

GARLIC LIME SHRIMP

1 stick of butter
¼ cup fresh lemon juice
4 teaspoons Worcestershire sauce
4 garlic cloves, minced
2 teaspoons sugar
1 ½ teaspoons grated lime peel
Pinch cayenne pepper
2 pounds uncooked shrimp, shelled and deviened
2 tablespoons chopped fresh parsley

Melt butter in a heavy medium skillet over medium heat. Mix in next 6 ingredients. Sauté 30 seconds. Add shrimp; sauté until opaque in center, turning occasionally, about 3 minutes. Stir in parsley. Season with salt and pepper; serve.

8 servings

Adapted from Bon Appétit, August 2001
The recipe in its original form http://www.epicurious.com/recipes/recipe_views/views/105353