Citrus Shrimp Rice And Black Bean Salad Recipes

CITRUS SHRIMP SALAD

Steps:

• For the dressing: Cut the top and bottom from an orange so it sits flat. Working from the top down, cut away the peel and pith to expose the flesh. Cut out the orange segments, leaving the membrane behind. Squeeze any juice from the membrane into a large bowl. Repeat with the remaining orange. You should have about 1/4 cup juice. Reserve the segments.
• Whisk the cream, vinegar, mustard, 1/2 teaspoon salt and several grinds of black pepper into the orange juice. While whisking, pour in the olive oil in a slow, steady stream to make a creamy, slightly thick dressing. Chill while you make the salad.
• For the salad: Sprinkle the shrimp with the Old Bay and 1/2 teaspoon salt. Heat the olive oil in a large skillet over medium-high heat. Sear the shrimp in two batches until just cooked through, about 3 minutes per batch. Remove to a plate to cool slightly, about 5 minutes.
• Combine the shrimp, reserved orange segments, avocado, cucumber and fennel in the bowl with the dressing and toss gently. Mound the lettuce on a platter or individual plates and top with the salad. Garnish with fennel fronds.

BLACK BEAN AND RICE SALAD

Steps:

• In a large bowl, combine tomatoes, red bell pepper, jalapeno pepper, lemon juice, cilantro, basil, red pepper flakes, corn, and beans. Stir to combine the vegetables, then set aside.
• In a medium saucepan, heat olive oil at a medium-low heat. Add onions and saute until they are translucent. Add garlic and saute for another minute. Pour in rice and toss to coat. Add reserved liquid from the corn and beans, along with any additional liquid as directed on the rice box. Cook the rice to package specifications. Let the rice cool slightly.
• Combine the rice and vegetable mixture. Salt and pepper to taste and serve.

HERBED RICE AND SPICY BLACK BEAN SALAD

Steps:

• Make a seasoning by mixing together the basil, thyme, parsley, cilantro, salt, pepper, cayenne pepper, and garlic powder in a bowl.
• Gently mix together the rice, black beans, celery, olives, and green onions in a large bowl. Season the rice mixture with 1 teaspoon of the seasoning.
• Make a dressing by whisking the vinegar and olive oil with the seasoning; allow to rest for 10 minutes. Pour the dressing over the rice mixture; stir to combine.

CITRUS BLACK BEAN AND RICE SALAD

Steps:

• In a bowl, whisk together the first eight ingredients. Add beans; toss to coat. Cover and chill for at least 1 hour. Combine tomatoes, red pepper, celery and onions in another bowl; cover and chill., Meanwhile, in a skillet over high heat, saute rice in oil until golden brown, about 3 minutes. Add broth, juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender and liquid is absorbed. Place in large bowl; add parsley and orange zest. , Cover and chill for at least 30 minutes. When read to serve, combine beans, vegetables and rice.

CITRUS SHRIMP AND RICE

Steps:

• In 12-inch nonstick skillet, cook butter, rice and vermicelli mix and contents of seasoning packet over medium heat about 2 minutes, stirring frequently, until rice and vermicelli are light golden brown.
• Stir in water. Heat to boiling; reduce heat to low. Cover and cook about 15 minutes or until most of liquid is absorbed.
• Stir in marmalade, lemon peel and shrimp. Cover and cook 5 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Stir in pea pods. Cover and cook 3 to 4 minutes or until pea pods are crisp-tender.

CITRUS SHRIMP, RICE, AND BLACK BEAN SALAD

Steps:

• In a small saucepan bring water and salt to a boil and simmer zests 1 minute. With a slotted spoon transfer zests to a cutting board. Add shrimp to cooking water and simmer, covered, 2 minutes, or until just cooked through. With slotted spoon transfer shrimp to a colander to drain. Stir rice into cooking water and cook, covered, over moderately low heat until liquid is absorbed, about 20 minutes.
• While rice is cooking, cut zests into julienne strips and in a large bowl stir together with orange and lime juices, vinegar, cumin, and red pepper flakes. Halve shrimp lengthwise and add to zest mixture, tossing to coat. Chill mixture, covered, 15 minutes. Add rice, beans, bell pepper, and coriander, tossing to combine, and cool slightly.
• Just before serving, add romaine and salt and pepper to taste and toss salad.

CITRUS RICE SALAD

Steps:

• For the Rice Salad:
• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Arrange the almonds in a single layer on a baking sheet. Bake for 5 to 6 minutes until lightly golden. Cool completely, about 15 minutes
• In a medium saucepan, bring the chicken stock, salt and oil to a boil over medium-high heat Stir in the rice. Cover the saucepan, reduce the heat, and simmer until all the liquid has been absorbed and the rice is tender, about 40 minutes. Remove the pan from the heat and let sit for 5 minutes. Using a fork, fluff the rice and place in a large serving bowl. Add the parsley, orange zest, half of the lemon zest, green onions, and 1/4 cup of the almonds. Toss well.
• For the Vinaigrette:
• In a blender, combine the olive oil, orange juice, lemon juice, soy sauce, honey, and cumin. Blend until smooth. Season with salt and pepper, to taste.
• Pour the vinaigrette over the rice mixture and stir well. Season with salt and pepper, to taste. Garnish with the remaining lemon zest and almonds.

CARIBBEAN-STYLE BLACK BEAN AND RICE SALAD

Steps:

• Whisk oil, vinegar, mustard, cumin and garlic in medium bowl until well blended. Season dressing to taste with salt and pepper.
• Combine rice, beans, peppers and onions in large bowl. Toss salad with enough dressing to moisten. Season with salt and pepper. (Can be made 6 hours ahead. Cover and refrigerate.)
• Line large serving bowl with lettuce leaves, if desired. Spoon salad into bowl and serve.

SHRIMP RICE SALAD

Steps:

• In a bowl, combine the first five ingredients; toss gently. In a jar with a tight-fitting lid, combine the oil, vinegar, brown sugar, soy sauce and seasonings; shake well. Add to shrimp mixture; toss. Cover and refrigerate for several hours or overnight. Serve on lettuce; garnish with tomatoes if desired.

CARIBBEAN RICE AND BLACK BEAN SALAD

Steps:

• In a small bowl whisk together oil, vinegar, Dijon, cumin and garlic until well blended; season with salt and pepper to taste, add in some sugar if you find that the dressing is too strong.
• In a medium bowl combine the cooled or cold cooked rice, black beans, corn niblets, bell peppers and green onions.
• Add in enough dressing to moisten; toss to combine (you don't have to use the full amount of dressing).
• Season once again with salt and pepper (or cayenne pepper).
• Can be made hours ahead, cover and chill.

CITRUS AND BLACK BEAN SALAD

Steps:

• Combine all ingredients. Serve.