Lenten Meals are us...

Tonight’s fare besides a nice fresh prosfora is a Cilantro Lime and Shrimp casserole with black beans and rice. 

I needed a little something in case pickings are slim. Last weeks Mediterranean Seafood salad was a big hit. This week a Mexican palate was in order. Here’s how I made it:

1 1/2 pound peeled deveined medium raw shrimp
2 tbls oil
2 cloves garlic minced
1/2 t baking soda
2 tbls hot sauce
1 tbls chipotle powder
Garlic powder
1/2 c red onion

4 cups water
2 cups rice
2 cans drained black beans rinsed
1/2 cup chopped cilantro
Juice and zest of 2 limes
Salt and pepper

Rinse and drain shrimp and toss with baking soda then Franks Hot Sauce, chipotle powder and garlic powder. Prepare rice with water and 1 tbls salt and bring to boil, cover and simmer 15 minutes till cooked. Combine with beans, lime juice and zest and cilantro. Set aside.

Sauté garlic and onion in the oil carefully till soft and the garlic does not burn, then add shrimp and cook till just pink through. Add to rice mixture with juices and toss. Check seasoning adding salt and pepper as needed.