'Blackened' Shrimp
with Pineapple Salsa and Black Bean 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.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
285 g
Shrimp
(Contains Shrimp)
¾ cup
Basmati Rice
1 unit(s)
Black Beans
95 g
Pineapple
2 unit(s)
Green Onion
1 tbsp
Cajun Spice Blend
(Contains Sulphites May contain Mustard, Peanuts, Sesame, Soy, Tree nuts, Wheat, Milk)
1 unit(s)
Lime
1 unit(s)
Tomato
1 tbsp
Vegetable Stock Powder
(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)
Not included in your delivery
1 tbsp
Unsalted Butter*
(Contains Milk)
1 tbsp
Oil*
¼ tsp
Sugar*
0.06 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Using a strainer, drain and rinse black beans.
- Once boiling, add rice, black beans and vegetable stock powder, then reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 14-16 min.
- Remove from heat. Set aside, still covered.
- Meanwhile, thinly slice green onions.
- Zest, then juice half the lime. Cut remaining lime into wedges.
- Cut pineapple into 1/2-inch pieces.
- Cut tomato into 1/2-inch pieces.
- Add pineapple, tomatoes, lime juice, half the green onions, 1/4 tsp (1/2 tsp) sugar and 1/2 tbsp (1 tbsp) oil to a medium bowl.
- Season with salt and pepper, then stir to combine.
- 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 heat.
- When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until spice blend darkens and shrimp just turn pink, 2-3 min.**
- Fluff rice with a fork. Stir in 1 tbsp (2 tbsp) butter, lime zest and remaining green onions.
- Divide rice and beans between plates.
- Top with shrimp and salsa.
- Squeeze a lime wedge over top, if desired.
If you've opted to get shrimp, using a strainer, drain and rinse shrimp. Pat dry with paper towels. Season with spice blend.
When the pan is hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until spice blend darkens and shrimp just turn pink, 2-3 min.**