Monday, June 28, 2010

Black Beans with Rice and Coconut Shrimp


Is it Monday already again? Time seems to be flying lately and weekends go by way too fast. We had a fun hot weekend here in the Southwest with plenty of World Cup watching. Go Germany!
We also had a eventful food weekend, I was busy trying out a few new recipes and my wonderful husband was making homemade sausage. I'm hoping to have him write a guest post sometime soon about the great things he makes in the kitchen.

This weekend I set out to make a meal I have only had in restaurants so far, Coconut Shrimp. While thinking of side dishes I figured why not make homemade black beans served over white rice to keep the Caribbean feeling going. 


Beans were first. I found the recipe on Foodnetwork.com and was really happy with how the dish turned out. The beans are not complicated to make, but they do take a lot of time if made with dry beans, which I did. The beans are brought to a boil, then set aside for an hour, brought to a second boil and then lowered to a simmer for another hour and a half. After that you add spices along with onions and peppers, and once again the beans are cooked for another hour and a half or until soft. More seasonings and red wine vinegar finish off the dish. Thankfully after all this time the flavor in this dish was incredible and I will be making these beans many more times.


While the beans were cooking away I started working on the shrimp. I found the recipe on allrecipes.com, which was a good basic start but needed some alterations. Practically, shrimps are dipped in a seasoned flour mixture, get a quick bath through a simple beer batter, and are then tossed in unsweetened coconut. The coated shrimp are then laid out on a cookie sheet covered in wax paper and take a chill in the refrigerator before being fried in oil. While we all enjoyed this recipe along with the beans and the rice, it was agreed that I would continue looking for a different coconut shrimp recipe. Don't get me wrong, this is a decent recipe but I wanted a little more oomph, and these were lacking a bit of that.

Following are the recipes for both, plus stay tuned for a giveaway coming on Wednesday! It is truly a great one and you don't want to miss it!


Black Beans

Ingredients:
1 1/4 cups (about 1/2 pound) dried black beans
12 cups water
1 bay leaf
2 tablespoons extra-virgin olive oil
1 medium onion, chopped
1 green bell pepper, stemmed, seeded and chopped
4 garlic cloves, mined
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
1 tablespoons red wine vinegar
1/4 teaspoon cayenne pepper
Salt and black pepper to taste
Cooked white rice for serving (optional)

Directions:
Put the beans in a large saucepan, add the water and bay leaf, and bring to a boil. Set Aside, covered, for 1 hour.

Return the beans to a boil, lower the heat to a simmer, cook uncovered, for 1 1/2 hours.

Heat the oil in a medium skillet over medium-high heat. Add the onion and peppers and cook, stirring, until soft, about 4 minutes. Add the garlic, cumin, oregano, and coriander and cook, stirring, until fragrant, about 1 minute more. Add the onion mixture to the beans and continue simmering until the beans are very tender and the liquid has thickened, about 1 1/2 hours more.

If the beans seem to thick, adjust the consistency with a little bit of water. Stir in the vinegar, season with cayenne, salt and pepper to taste. Serve with white rice if desired.

Adapted from: Food Network



Coconut Shrimp 

Ingredients:
3/4 cup flour, divided
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and Pepper 
1 egg
2/3 cup beer
1 1/2 teaspoons baking powder
2 cups flaked unsweetened coconut
24 shrimp, cleaned
3 cups peanut oil for frying

Directions:
Place 1/4 cup flour in a shallow bowl. Season with onion powder, garlic powder, salt, and pepper. Set aside. In a medium bowl, combine egg, 1/2 cup flour, beer and baking powder. Whisk together.
Place coconut in another shallow bowl.

Hold shrimp by tail end, and dredge in flour, shaking off excess flour. Dip in egg/beer batter; allow excess to drip off. Roll shrimp in coconut, and place on a baking sheet lined with wax paper. Refrigerate for 30 minutes. Meanwhile, heat oil to 350 degrees F (175 degrees C) in a deep--fryer or large pot.

Fry shrimp in batches: cook, turning once, for 2 to 3 minutes, or until golden brown. Using tongs, move shrimp to paper towels to drain. Serve warm!

Adapted from: allrecipes.com



4 comments:

  1. That looks delicious! It is no secret that I love beans and your black beans sound outstanding. Beautiful photos.

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  2. Rocquie - I was thinking of the "Queen of Beans" while making this and was hoping you would approve :o)

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  3. What a lovely meal. It looks and sounds delicious. Your coconut shrimp are amazing. I hope you are having a wonderful day. Blessings...Mary

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  4. Just bought some of the very last Golf shrimp. I was told when they are out that will be it. It is so sad. Since I don't eat any imported shrimp that will be it for us as well.
    We love coconut shrimps and I have already been thinking about what recipe to use for my precious shrimp. I will take yours to keep it in mind. Thanks, Susi.
    Was fuer ein Spiel gestern, oder!! Hab ein wenig Bedenken feur das Match gegen Argentinien. Oh, well. Hopefully they will win!

    ReplyDelete

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