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Image of a shrimp and rice dish.
Uh-oh! Lime-ginger or Cuban style? Now you've got a decision to make!

Family-Friendly Foods Fit for Lent

As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish. Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways.

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like.

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor. Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings.

Lime-Ginger Shrimp Fried Rice
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 4

14 oz.  cooked jasmine rice
2  tablespoons canola oil
1  pound large shrimp, peeled and deveined, tails removed
8  baby bok choy, trimmed and quartered
1/2  cup diced fresh mango
1  tablespoon minced fresh ginger root
1/4  teaspoon salt
3  tablespoons soy sauce
2  tablespoons lime juice

Prepare rice and let cool completely.

In wok or large skillet over medium-high heat, heat oil. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.

Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

Image of Cuban Shrimp and Rice Tacos.

Cuban Shrimp and Rice Tacos

 

 

 

 

 

 

Cuban Shrimp and Rice Tacos
Prep time: 10 minutes
Cook time: 10 minutes
Servings: 4

7 oz.  cooked jasmine rice
2  tablespoons olive oil
1  pound large shrimp, peeled and deveined, tails removed
2  cloves garlic, minced
1  teaspoon chili powder
1  teaspoon ground cumin
1/2  teaspoon dried oregano
1/2  teaspoon salt
1/4  teaspoon black pepper
1  can (15 ounces) black beans, drained and rinsed
1/2 cup  orange juice
3  tablespoons lime juice
8  corn tortillas, warmed
1  ripe avocado, halved, pitted, peeled and sliced
1/4  cup chopped fresh cilantro leaves

Prepare rice.

In large skillet over medium heat, heat oil. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; sauté 2-3 minutes, or until shrimp start to curl.

Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.

Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.

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Sierra News Online

Sierra News Online