Shrimp with Corn and Beans


By Dane Feldman

Photo by Dane Feldman.

Hurricane season is just about to hit its peak, which unfortunately puts a bit of a hold on appropriate outdoor grilling weather. Still, there are plenty of healthy and light recipes to make without stepping foot outside. The best part about this one is that you can use farmer’s market vegetables and pretend summer isn’t almost over.

What you’ll need:
1 1/2 lbs red argentine shrimp
2 ears corn
13 oz small black beans, rinsed and drained
1 small onion, diced
1 tbsp garlic, chopped
1 cup quinoa
2 cups water
1/4 tsp cumin
1/4 tsp cilantro
Olive oil
Hot sauce

Cook the corn in advance and slice the kernels off of the cob.

Heat the olive oil in a small pot. Then, add the garlic and onions. Once the onions are translucent, toast the quinoa in one teaspoon of oil for a few minutes.

Then, add the water and cook the quinoa.

When the water is absorbed in the quinoa, add the cumin and cilantro. Stir in the beans and corn. Let it cook for about 10 minutes.

While the beans, corn, and quinoa are cooking, saute the shrimp in some olive oil and hot sauce.

Then, plate the quinoa, corn, and beans and top with the shrimp to serve.