Ingredients Jump to Instructions ↓

  1. 1 cup water

  2. 1/2 teaspoon salt

  3. a 2- by 1-inch strip orange zest, removed with a vegetable peeler

  4. a 2- by 1/2-inch strip lime zest, removed with a vegetable peeler

  5. 3/4 pound large shrimp (about 16), shelled and deveined

  6. 1/2 cup long-grain white rice

  7. 1/4 cup fresh orange juice

  8. 2 tablespoons fresh lime juice

  9. 2 tablespoons white-wine vinegar

  10. 1/2 teaspoon ground cumin

  11. 1/8 teaspoon dried hot red pepper flakes

  12. 1 cup canned black beans, rinsed and drained

  13. 1 red bell pepper, cut into 1/4-inch dice

  14. 1/2 cup fresh coriander sprigs, washed well, spun dry, and chopped

  15. 1 cup shredded romaine

Instructions Jump to Ingredients ↑

  1. 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.


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