Lemon Shrimp with Black Beans and Rice
1 cup dry instant
1/8 teaspoon ground
½ (15-ounce) can
black beans, drained and rinsed
½ green bell
pepper, seeded, cored and finely chopped
2 teaspoons grated
3 tablespoons lemon
extra-virgin olive oil
1 lb. peeled, raw
shrimp, rinsed and patted dry
1½ teaspoons chili
1. Cook rice with
turmeric according to directions on package. Omit any salt or fat.
2. Combine beans,
pepper, lemon zest, juice and oil in mixing bowl. Set aside.
3. Place a large
nonstick skillet over medium heat until hot. Lightly coat skillet with cooking
spray. Add shrimp and chili powder. Cook 4 minutes or until opaque in center,
stirring frequently. Add bean mixture. Stir and cook 1 minute to heat.
4. Place rice on
serving platter. Spoon shrimp mixture over rice. Makes 4 servings.
Note: To make this vegetarian, simply omit the shrimp.