with Pineapple Salsa, Black Beans and Rice
Quick supper gets a zing of fun Cajun flavours with 'blackened' shrimp! Cooking tender shrimp at a high heat gives a dark and flavourful crust in no time. Ingredients: Shrimp • Black beans (black beans, water, salt, calcium chloride, citric acid) • Basmati rice • Diced pineapple (pineapple, pineapple juice, ascorbic acid, citric acid) • Roma tomatoes • Limes • Mayonnaise (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) (mustard, egg) • Green onion • Vegetable stock powder (salt, sugars (dextrose, corn syrup solids, sugar), dehydrated vegetables(sulfite) (carrot, potato, onion, leek, red and green bell peppers, cabbage, celery, tomato, garlic), hydrolyzed vegetable proteins (corn, soy), potato starch, palm oil, corn starch, yeast extract, canola oil, spice extracts, herb, turmeric extract, natural flavor) (soy, sulphites) • Cajun spice blend (paprika powder, salt, garlic powder, cayenne pepper, black pepper, spices, herbs, oleoresin paprika, canola oil, silicon dioxide) (sulphites).
Allergens
Utensils
Tags
Shrimp
285 g
Basmati Rice
0.75 cup
Black Beans
1 unit(s)
Diced Pineapple Cup
1 unit(s)
Green Onion
2 unit(s)
Cajun Spice Blend
5 g
Lime
1 unit(s)
Tomato
1 unit(s)
Vegetable Stock Powder
7.5 g
Mayonnaise
4 tbsp
Butter
1 tbsp
Oil
2 tbsp
Salt
0.19 tsp
Pepper
0.13 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 1 1/4 cups (1 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Over a small bowl, drain pineapple, reserving juice.
- Cut tomato into 1/2-inch pieces.
- In another small bowl, combine mayo and half the lime zest. Set aside.
- To a medium bowl, add pineapple pieces, tomatoes, half the lime juice, half the green onions, 1/2 tbsp (1 tbsp) pineapple juice and 1/2 tbsp (1 tbsp) oil.
- Season with salt and pepper, then stir to combine.
- Heat another medium pot over medium.
- When hot, add 1 tbsp (2 tbsp) oil, then remaining green onions. Cook and stir for 1 min.
- Add black beans (including can liquid), stock powder and 1/4 cup (1/3 cup) water. Cook for 3-4 min, stirring occasionally, until liquid thickens slightly.
- Remove from heat, then add remaining lime juice. Season with pepper, then stir to combine.
- Meanwhile, using a strainer, drain and rinse shrimp then pat dry with paper towels.
- Season with Cajun Spice Blend.
- Heat a large non-stick pan over medium-high.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until spice blend darkens and shrimp is opaque and cooked through.**
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter and remaining lime zest.
- Divide rice and beans between plates.
- Top with shrimp, pineapple salsa and lime mayo.
- Squeeze a lime wedge over top, if you like.
If you opted to get shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season in the same way the recipe instructs you to season tilapia.
Heat a large non-stick pan over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook for 2-3 min, stirring occasionally, until spice blend darkens and shrimp is opaque and cooked through.** Follow the rest of the recipe as written.
1030
kcal
Calories
45
g
Fat
9
g
Saturated Fat
119
g
Carbohydrate
11
g
Sugar
16
g
Dietary Fiber
42
g
Protein
220
mg
Cholesterol
2340
mg
Sodium
0.5
g
Trans Fat
800
mg
Potassium
225
mg
Calcium
5.5
mg
Iron
with Plant-Based Protein Shreds and Snow Peas
with Garlic Flatbreads and Tomato-Cucumber Salad
