72 and Sunny with a side of Shrimp

This tropical weather put me in the mood for some summer time food! I tried a new recipe yesterday and it turned out delicious, so I have to share - the recipe, not the food! It was somewhat late when I got around to dinner last night, so I wanted something quick, but still tasty. This 15 minute dish definitely filled both of these requirements. True story: I did try to take an actual picture of the real meal, but I couldn't find my phone (not a surprise), so I gave in and chowed down! 


 Cilantro Lime Shrimp with Pineapple Brown Rice and a side of Avocado Slices 

 

What you need (serves 2): 


For the shrimp: 
26-30 bag of shrimp 
1/4 cup of fresh chopped cilantro 
Fresh lime juice (~2 wedges or 2 key limes) 
Blackened seasoning 
Red pepper flakes (to taste) 
2 Tbsp of olive oil 


Thaw the shrimp under cold water and heat olive oil in a sauté pan over medium heat. Add the shrimp the the pan and season liberally with blackened seasoning. Add about 2 dashes of red pepper flakes (or more if you love spice). Squeeze on the lime juice and let cook for about 5 minutes. Turn up the heat to medium high and add the cilantro while mixing the shrimp. After about two minutes, take the pan off the stove and cover so it stays warm.


For the rice: 
1 cup dry Uncle Ben's Fast Whole Grain Brown Rice 
1 1/2 cup chopped pineapple (1 inch cubes) 
1/4 cup fresh chopped cilantro 
Fresh lime juice (to taste)


Boil water with the rice and reduce to a simmer for 10-12 minutes. While the rice is cooking, place the chopped pineapple in a pan on medium heat and stir periodically. When rice is done, add the pineapple, cilantro, lime, and stir. Slice your fresh avocado and place it on two plates. Add the shrimp and rice, sprinkle with a last dash of lime and eat! 


*Cook the shrimp and rice concurrently and they should be done right about the same time.


Cheers! (perhaps with a Corona Light and lime)