It was gooood - hearty and fresh tasting, as it used mostly fresh ingredients and really good shrimp. I bought jumbo shrimp for this, and it made a huge difference. They added meatiness to the dish and made it more substantial--as did the generous cubes of my beloved ingredient, avocado. Even though you can't see it from the picture above, the bed of this dish consists of long grain white rice with black beans. Everything was seasoned with lemon juice, giving it nice tang. Try it yourself and feel free to add your favorite protein or veggies.
Foodista's Roasted Shrimp Risotto
Ingredients (serves 2)
1/2 cup of long grain white rice
1 cup of black beans
1 avocado, cubed into 1/2" pieces
1 avocado, cubed into 1/2" pieces
1/2 lb of jumbo shrimp, cleaned and deveined (or you can clean them yourself)
Juice of 1/2 lemon
Juice of 1/2 lemon
Olive oil
A pinch of each, Italian seasoning and dried paprika
Salt and pepper to taste
Directions:
Preheat oven to 425 degrees.
Cook rice according to directions on the packaging. Add the beans at the end, when you've taken the rice off the flame.
Clean shrimp and coat with olive oil (1 generous glug), Italian seasoning, dried paprika, salt and pepper. Make sure to incorporate it thoroughly. Spread out on a lined baking sheet and bake for about 5 minutes or less. Check on it once to see that the shrimp is nice and pink, but be careful not to overcook it. If it curls in too much, that means you overdid it.
Spoon rice and beans into a bowl. Top with more beans if you like and then add the sliced avocado. Add the roasted shrimp at the very top. Season with more salt and pepper if you like and squeeze lemon juice on top.
Enjoy with a glass of white wine or a nice light beer.
Directions:
Preheat oven to 425 degrees.
Cook rice according to directions on the packaging. Add the beans at the end, when you've taken the rice off the flame.
Clean shrimp and coat with olive oil (1 generous glug), Italian seasoning, dried paprika, salt and pepper. Make sure to incorporate it thoroughly. Spread out on a lined baking sheet and bake for about 5 minutes or less. Check on it once to see that the shrimp is nice and pink, but be careful not to overcook it. If it curls in too much, that means you overdid it.
Spoon rice and beans into a bowl. Top with more beans if you like and then add the sliced avocado. Add the roasted shrimp at the very top. Season with more salt and pepper if you like and squeeze lemon juice on top.
Enjoy with a glass of white wine or a nice light beer.
Your risotto is just what I would have picked to do (if I thought of it!lol)
ReplyDeleteI love mexican food and italian but this risotto keeps both in reasonable levels of calories and richness! delicious!
Thanks so much - your mushroom soup on your blog looks divine!
ReplyDelete