After a change of plans on Sunday (silly allergies left me all tired) I decided to stay at home and get all that stuff done that I haven't gotten done in forever. Cleaning. Laundry. Putting things away. Organizing things. Grocery shopping. All of those task that you have to do when you're an adult. The time change had somewhat thrown me off so I got hungry a little earlier than normal. What to do? What sounded good? And that's when I though shrimp. Shrimp sounds good. Shrimp and black beans. How would I create this meal? So I opened my pantry and this is what I found.
Though I don't go to eat a Chili's a lot, since there are so many other places that are better and aren't chains, I do have a love for their Margarita Grilled Chicken. So I took what I had and created my own version of it.
I followed the directions on the box for the rice. Easy enough. Rice. Water. Diced tomatoes. Bring to boil. Put on low. Add a lid. Let it cook.
To the black beans I added a forth of a white onion and a jalapeno chopped up. They cooked just as long as the rice did on low to medium. I wanted the flavor of the onion and jalapeno in the black beans.
For the topping of the shrimp, I created a quick pico. More white onion, chopped jalapeno and diced up a tomato. Salt and pepper. (I should have added cilantro that was in the fridge but I was on the phone while I did all of this and forgot.)
To create the shrimp, just thawed it out, let it sit for a while with some Zatarain's Blackened seasoning and then cooked it quickly in some Pam spray.
And there you have it. My creation of Blacked Shrimp over Spanish Rice and Black Beans with Pico on top.
Best part was, I added up the calories with some fancy app and it comes in at 380!
Blackened Shrimp over Spanish Rice and Black Beans
This is a good recipe for two people
- 1 box of Zatarain's Spanish Rice
- 1 can of diced tomatoes
- 1 can of black beans (If you're cooking for more than two, then add two cans of black beans)
- 1/4 of a white onion
- 1/2 teaspoon of cumin
- 20 pieces of shrimp depending on how many you are cooking for (I would say 10 shrimp per person)
- Zatarain's Blackened Seasoning
Pico de galo:
- 1 Tomato
- 1/2 of a White Onion
- 1 Jalapeno
- May add garlic
1. Cook the rice as suggested on the package. Just add water and a can of diced tomatoes, bring to a boil, put on low and cover with a lid for 25-30 min.
2. Add your black beans to a pot. Fill the black bean can with water and add to the pan. Add chopped onion, jalapeno and cumin. Set on low-to-medium and let cook for 25-30 min.
3. If your shrimp is frozen, let it thaw out. Add plenty of blackened seasoning and let it sit for 5-10 min.
4. Chop and seed tomato and jalapeno. Finely chop white onion. Add together and let sit.
5. Cook shrimp right before the rice and black beans are done.
6. Once everything is done, it's time to assemble. Add one cup of rice to the middle of a dish. Add 1/2 cup of black beans around the rice. Add shrimp on top of the rice. Add pico on top of the shrimp.