WHB – Shrimp with salsa and cilantro rice

shrimp

Hey, it’s weekend herb blogging time, and that means it’s time for me to blog about cilantro. Really. Ninety percent of the time I blog about cilantro or basil. The other herbs come in a distant second. I can’t help it, I play favorites. I always have.

So, with my new style of grocery shopping and cooking, I only plan a few meals a week, and the rest are chosen from whatever is in my freezer or I picked at the grocery store. Today’s recipe and the bonus leftover recipe is the result. I always have shrimp in the freezer, cilantro in the fridge, and canned beans in the pantry. The avocados looked good, so I just happened to have one of those.

Shrimp and Salsa with Cilantro Rice
Serves 2 (with bonus leftovers!)

1 lb shrimp
2 cloves garlic, thinly sliced
olive oil (enough to cover bottom of pan)
1 teaspoon red pepper flakes
juice of one lime

Jasmine rice
Cilantro stems

1 can black beans, rinsed and drained
1 avocado, diced
1 diced red chili pepper (seeded if you can’t stand the heat)
1/2 cup cilantro leaves, chopped (use stems for rice)
juice of one lime

Kosher salt and fresh ground pepper to taste

Chop stems from handful of cilantro, it should be about 1/4 cup. Stir into your jasmine rice, and cook as directed on rice cooker. You do have a rice cooker, don’t you??

While rice cooks, mix salsa ingredients: beans, avocado, red chili, cilantro leaves, and lime juice. Season with salt and pepper.

Heat olive oil in cast iron skillet (or whatever you have), over medium-high heat. Add garlic and red pepper flakes, cook until fragrant about 1-2 minutes. Add shrimp and cook until just pink, turning once or twice, about 5 minutes. When the shrimp is cooked, add the juice of one lime. Serve with rice and bean salsa.

So good! And it took something like 5 minutes of prep time! I left the shells on the shrimp, (1) because Mark Bittman says that they have more flavor that way, and I always listen to Mark Bittman, and (2) because if I didn’t my husband would have inhaled them in about 2 minutes, having the shells on forces you to slow down and savor. Plus you get to lick all the greasy goodness off your fingers. But that’s not all, a bonus leftover recipe is included! All for you.

shrimp quesadillas

Shrimp Quesadillas
Serves 2

2 tortillas (whole wheat, corn, flour, whatever floats your boat)
4 tablespoons sour cream
3/4 cup shredded cheddar cheese (or a Mexican blend)
leftover shrimp
leftover bean salsa

Preheat oven to 400. Dice shrimp and mix with leftover bean salsa. Mix 4 tablespoons sour cream with 1/2 cup of the shredded cheese. Spread cheese mixture over tortillas, top with shrimp mixture and sprinkle rest of the cheese on top. fold over. Bake at 400 for 10 minutes, until cheese is melted and filling is warmed through.

shrimp quesadillas

Just look at that picture, you can tell how good these were! 2 recipes for the price of one. No, wait, you could count the shrimp as one, the salsa as one, and the quesadillas as one. So, that’s three! Who treats you right?

whb

And coming full circle, as I stated in my opening line, this is my entry for Weekend Herb Blogging, hosted this week at Jugalbandi

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