Kathryn says: This week is a pretty busy one for me. I know many students can relate. I have a project due, a test to take, a job fair to attend, an application for graduating with honors to submit and group fitness instructor auditions to go to. Thus, I needed to come up with some simpler meals. Although this one looks like something fancy enough to order in a Cuban restaurant, it requires few ingredients, and it’s quick and simple to make. My friend Erin was over while I was cooking, and she was surprised at how fast the flavorful meal came together.
Parsley Shrimp, Plantains, Beans and Rice
Serves: 2
Parsley Shrimp
Ingredients:
• 1 1/2 dozen shrimp
• 2 tablespoons olive oil
• 1 medium onion
• 1 tablespoon dried parsley
• salt and pepper to taste
Directions:
1. Pour olive oil into a medium pan. Add shrimp and mix on medium-high on the stove.
2. Once shrimp begin to turn pink, flip them. Chop the onion and add it to the pan.
3. Add parsley, salt and pepper and mix. Cook until onions soften and brown. Make sure the shrimp are fully cooked before removing the mixture from heat.
4. Serve on top of beans and rice.
Plantains
Ingredients:
• 2 large, ripe (yellow-brown) plantains
• 2 tablespoons olive oil
• sea salt and pepper to taste
Directions:
1. Preheat oven to 350 degrees.
2. Peel plantains and cut into 1/2-to-1-inch-thick slices.
3. Put plantains in a pan and toss with 2 tablespoons olive oil and salt and pepper.
4. Bake for about 15 minutes, flip plantains with a spatula and bake about another 15 minutes, until slightly brown.
5. Remove from oven and serve hot.
Beans and Rice
Ingredients:
• 1 can beans (I used kidney beans)
• 1 1/2 cups cooked rice (I used yellow rice)
Directions:
1. Prepare rice as directed on package.
2. Heat beans in a pan on medium heat on the stove until warm.
3. Serve together.
For more of our recipes, please visit Two Sisters, One Kitchen.
