Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice

Chili and Lime-Grilled Shrimp with Seasoned White Beans and Rice Recipe

Preparation time: 45 minutes | Cooking time: 15 minutes | Servings: 6

Introduction

This recipe for Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice is a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of spicy chili and zesty lime pairs perfectly with the tender shrimp and hearty white beans and rice.

History

This recipe is a modern twist on traditional grilled shrimp dishes, incorporating bold flavors and fresh ingredients to create a unique and satisfying meal. The use of chili and lime adds a tangy and spicy kick to the shrimp, while the seasoned white beans and rice provide a hearty and nutritious base for the dish.

Ingredients

6 (12 inches) wooden skewers
1 lb (454 g) large fresh or frozen shrimp
2 tsp chili with lime seasoning
2 tsp ground mustard
1 tsp garlic powder
1 lime
2 tbsp extra virgin olive oil
Seasoned white beans and rice
garnish: 6 lime wedges

Seasoned White Beans and Rice

1.5 cup brown rice
pinch of salt and pepper
1 lime
1 cup loosely packed cilantro leaves
1 cup loosely packed fresh parsley leaves
1 cup loosely packed baby arugula leaves
2 garlic cloves
0.67 cup extra virgin olive oil
0.25 tsp salt
0.25 tsp pepper
2 (15.5 oz (439 g)) cans cannellini beans, drained.

How to prepare

Soak wooden skewers in water for 30 minutes.
If the shrimp is frozen, thaw it and peel it, leaving the tails on. Devein the shrimp and place it in a medium bowl.
In a small bowl, stir together chili with lime seasoning, ground mustard, and garlic powder. Sprinkle the mixture over the shrimp, tossing to coat.
Grate the rind from 1 lime and add it to the shrimp mixture in the bowl. Cut the lime in half and squeeze the juice into the bowl. Stir in the olive oil.
Thread 4-5 shrimp onto each skewer and place the skewers on a plate. Cover and chill.
Preheat the grill to 300°F (149°C) to 350°F (medium).
Prepare the seasoned white beans and rice.
Meanwhile, grill the shrimp skewers covered with the grill lid for 3-4 minutes per side or just until the shrimp turns pink.
Spoon the seasoned white beans and rice onto a serving platter and top with the shrimp skewers.
Garnish with lime wedges if desired.

Seasoned White Beans and Rice

Prepare the rice according to the package directions with a pinch of salt and pepper.
Meanwhile, grate the rind from the lime into a small bowl.
Cut the lime in half and squeeze the juice into the bowl.
Pulse the cilantro and the next 3 ingredients (lime rind, lime juice) in a blender/processor until combined.
Gradually add the olive oil, salt, and pepper and process until blended, stopping to scrape the sides as needed.
Microwave the cannellini beans on high for 1.5 minutes until thoroughly heated.
Stir in the hot cooked rice.
Add the cilantro mixture and toss to combine.
Serve warm.

Variations

Substitute chicken or tofu for the shrimp for a different protein option.
Add diced bell peppers or onions to the white beans and rice for added flavor and texture.
Use different seasonings or marinades for the shrimp to create a variety of flavor profiles.

Cooking Tips & Tricks

Soaking the wooden skewers in water before grilling helps prevent them from burning.

- Thaw the shrimp completely before marinating to ensure even cooking.

- Grilling the shrimp over medium heat ensures that they cook through without becoming tough or rubbery.

- Be sure to season the white beans and rice well to enhance the flavors of the dish.

Serving Suggestions

This dish can be served as a main course for lunch or dinner, paired with a side salad or grilled vegetables for a complete meal. It can also be served as an appetizer or party snack for a crowd.

Cooking Techniques

Grilling the shrimp adds a smoky and charred flavor to the dish, while the seasoned white beans and rice can be cooked on the stovetop or in a rice cooker for convenience.

Ingredient Substitutions

Use lemon or orange zest and juice instead of lime for a different citrus flavor.

- Substitute black beans or chickpeas for the cannellini beans for a different texture and taste.

- Use a different type of seasoning or spice blend for the shrimp for a unique flavor profile.

Make Ahead Tips

The shrimp can be marinated in advance and stored in the refrigerator until ready to grill. The white beans and rice can also be prepared ahead of time and reheated before serving.

Presentation Ideas

Arrange the grilled shrimp skewers on a platter with the seasoned white beans and rice for an elegant and colorful presentation. Garnish with fresh herbs and lime wedges for a finishing touch.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, or a light and refreshing beer, such as a pilsner or wheat ale. It also pairs well with a side of crusty bread or cornbread.

Storage and Reheating Instructions

Leftover shrimp and white beans and rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice contains approximately 400 calories, making it a satisfying and nutritious meal option.

Carbohydrates

The seasoned white beans and rice in this dish provide a good source of carbohydrates, which are essential for energy production and overall health. Each serving contains approximately 45 grams of carbohydrates.

Fats

The extra virgin olive oil used in this recipe adds healthy fats to the dish, which are important for brain function, hormone production, and overall health. Each serving contains approximately 15 grams of fat.

Proteins

The shrimp in this dish are a great source of protein, which is essential for muscle growth, repair, and overall health. Each serving contains approximately 25 grams of protein.

Vitamins and minerals

This dish is rich in vitamins and minerals, including vitamin C from the lime, iron from the shrimp, and folate from the beans and rice. These nutrients are important for immune function, energy production, and overall health.

Alergens

This recipe contains shellfish (shrimp) and may not be suitable for individuals with shellfish allergies. Be sure to check for any other potential allergens in the ingredients used.

Summary

Overall, this dish is a well-rounded and nutritious meal option that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a flavorful and satisfying dish that is perfect for a variety of occasions.

Summary

Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice is a delicious and flavorful dish that is perfect for a summer barbecue or a weeknight dinner. The combination of spicy chili and zesty lime adds a tangy kick to the tender shrimp, while the seasoned white beans and rice provide a hearty and nutritious base for the dish. Enjoy this dish with family and friends for a satisfying and memorable meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe as if it were just yesterday. It was during a trip to Mexico, where I had the pleasure of dining at a small seaside restaurant. The smell of the ocean mingled with the enticing aroma of grilled shrimp, drawing me in like a moth to a flame.

As I sat at my table, overlooking the sparkling waters of the Caribbean, I was presented with a plate of Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice. The vibrant colors of the dish, the tangy scent of lime, and the spicy kick of chili peppers all combined to create a culinary symphony that left me speechless.

I immediately knew that I had to learn how to make this dish at home. So, I struck up a conversation with the chef, a kind old man named Miguel who had been cooking for the restaurant for decades. He graciously agreed to share his recipe with me, passing down his knowledge and expertise like a torch in a relay race.

Miguel explained that the key to the dish was in the marinade for the shrimp. He showed me how to mix together fresh lime juice, minced garlic, chopped cilantro, and a touch of red pepper flakes to create a zesty and flavorful sauce. He then demonstrated how to coat the shrimp in the marinade and let them sit for at least an hour to absorb all the flavors.

While the shrimp marinated, Miguel taught me how to prepare the seasoned white beans and rice. He showed me how to sauté onions, bell peppers, and black beans in a skillet with cumin, paprika, and a pinch of salt until they were tender and fragrant. He then instructed me on how to cook the rice separately and combine it with the bean mixture to create a hearty and satisfying side dish.

Finally, it was time to grill the shrimp. Miguel fired up the grill and showed me how to cook the shrimp over high heat for just a few minutes on each side until they were pink and slightly charred. The smell of the shrimp sizzling on the grill filled the air, making my mouth water in anticipation.

Once the shrimp were cooked to perfection, Miguel plated them up alongside the seasoned white beans and rice, garnishing the dish with a sprinkle of fresh cilantro and a wedge of lime. The colors of the dish popped against the white plate, making it look like a work of art.

I took my first bite of the Chili and Lime-grilled Shrimp with Seasoned White Beans and Rice and was transported back to that seaside restaurant in Mexico. The flavors were bold and vibrant, with the tangy lime cutting through the richness of the shrimp and the earthy spices of the beans and rice adding depth and complexity.

From that moment on, this recipe became a staple in my kitchen. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I cooked it, I thought of Miguel and the kindness he had shown me in sharing his recipe.

Now, as I sit here reminiscing about that fateful day in Mexico, I can't help but feel grateful for the experiences and people that have shaped my love of cooking. Each recipe I have learned over the years has a story behind it, a memory attached to it that brings me joy every time I recreate it in my own kitchen.

And so, I will continue to cook and create, passing down these recipes to future generations so that they too can experience the magic of a homemade meal made with love and care. For as Miguel once told me, "Cooking is not just about feeding the body, but nourishing the soul." And I couldn't agree more.