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PREPARING THE SHRIMP
Heat large skillet until hot on medium heat. Add olive oil - it should run easily but not sizzle or burn.
Add shrimp and minced garlic to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp.
Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
Remove shrimp from the skillet to a plate.
PREPARING THE RICE
To the same (now empty) skillet, add chicken broth, uncooked rice, and 1/4 teaspoon salt.
Bring to boil. Mix everything well. Reduce the heat to low boil simmer. Cover the skillet with the lid. Simmer for 15-20 minutes, covered, until the rice is cooked through.
You might need to add 1/2 cup of water if your rice is not completely cooked through.
Mix in the lime juice, rinsed and drained black beans, and fresh cilantro into the cooked rice.
Add extra lime juice (about 1 tablespoon) and extra chopped fresh cilantro to the plate with shrimp, mix to coat shrimp with lime juice and cilantro. Add the shrimp to the skillet with rice and gently reheat.
THIS RECIPE CAN BE CUSTOMIZED
Make it Low Sodium!
A low-sodium variant of this recipe can be made that has a
53% reduction in the amount of sodium.
Just substitute low-sodium chicken broth for chicken broth.
Make it Shellfish Free!
A shellfish-free variant of this recipe can be made.
Just substitute surimi for shrimp.
This recipe has the following nutrient totals:
Protein 33.8 g
Carbohydrates 57.1 g
Iron 0.01 mg
Fiber 7.30 g
Calcium 1.06 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.