Spicy Mexican Prawns with Black Beans and Lime Riceby Elissa Jewell on February 17, 2016
This recipe is based upon John’s blog post where he outlined his prep nutrition meal by meal. I’ve used his Meal 6 as inspiration which was “6 – 8 oz of cod, 1 cup of white rice, ½ cup of black eyed peas, hot sauce.”
Here’s my take on Meal 6:
– I’ve changed the 6oz of cod to 5.5oz (150g) raw prawns, and
– The hot sauce you can make yourself (as outlined) or simply skip step and use pre-made hotsauce.
Nutritional info for each option is provided.
11oz (300g) raw prawns
2 cups cooked white rice
1 cup cooked, canned black beans, drained
1 small cucumber, deseeded and chopped
Juice from ½ fresh lime and 2tsp zest
2 teaspoons coriander paste
Pickled jalapenos (optional)
Pre-made hot sauce (if not making your own)
Home-Made Hot Sauce:
1 large tomato, finely diced
1 teaspoon each of smoked paprika, chilli flakes and cumin
1 teaspoon garlic paste
2 teaspoons of coriander paste
Splash of balsamic vinegar
Sautee the tomato, herbs, spices and balsamic vinegar in a hot pan with about ¼ cup of hot water. Leave on a high heat to simmer down quickly and add your prawns. (If not making your own sauce, simply add the hot sauce to the pan with your prawns).
Cook the prawns for a maximum of five minutes. They should turn white/pink and be firm to the touch but not rubbery. While they are cooking, mix together the rice and beans and warm up in the microwave for 1-2 minutes. Then mix through the lime juice and zest, cucumber and coriander and portion into bowls.
Layer with jalapenos, and then half the prawn and hot sauce mixture before serving with extra lime zest.
Prep & Cook Time: 10 minutes prep time / 10 minutes cooking time
Nutritional info per serve using home-made hot sauce:
Nutritional info per serve using store-bought hot sauce:
Check out Elissa’s MASSive eBook which is a compilation of over 80 recipes from breakfast, lunch and dinner through to desserts.
To buy a copy for just $5, email [email protected]..