Green Beans and Shrimp with rice.
When I was a little girl in Guyana, there were definitely week day meals and weekend meals. On the weekend we cooked “fancy dishes” like fried rice and baked chicken or cook-up rice, because that’s when you were most likely to have a visiting relative. Guyanese customs stipulate that who ever walks through your doors must be fed. And that’s exactly what happens when you visit anyone in Guyana. Well, that’s what happened when I was growing up, not sure if it’s quite the same now. Okay, I am straying from the top at hand. During the week we made simple dishes that were often served with rice. Guyanse vegetable stews and stir-fries often consist of one vegetable and a protein. Simple and delicious.
Now about this Bora situation. Bora is the Guyanese word for Chinese long bean and is quite delicious when paired with meat or fish. As you guys know I live in Denver now, where I can only find Chinese long bean at the H Mart (Asian Supermarket) in the summer, so I’ve discovered that when cooked with the right spices green beans have the same flavor profile.
In this recipe I am using frozen petite whole beans (bought from the freezer section in WalMart) and pairing it with Shrimp for my husband and just stir fried with tomatoes for moi, since I don’t eat shrimp. The recipe takes about 30mins and is a great mid-week meal for two. So if you’ve got 30 minutes, you’ve got dinner!
First let’s get our rice on the stove.
First you will need 2 cups of rice (I’m using parboiled long grain rice). Then, 4 cups water.
Add rice and water to a saucepan and bring to boil on medium to high heat.
Let boil for 5 minutes then reduce to low heat and let simmer until rice is fully cooked and all the water has evaporated.
While the rice is cooking, let’s prep the veggies and the shrimp. First the veggies.
You will need 1/2 onion (thinly sliced), 2 tomatoes (diced), 3 cloves of garlic (finely chopped), 1 tbsp. dried thyme, 1 tsp. brown sugar and a pinch of salt and black pepper.
1. In a large skillet, sauté onions with about 3 tbsp. oil, until soft and brown.
2. Add tomatoes, garlic, thyme, brown sugar and salt and pepper.
3. Cook until tomatoes are soft and cooked down.
Defrost the green beans. If you are pressed for time you can run it under hot water. Then chop into 1/2 inch pieces.
Once you’ve chopped all of the green beans, add to the cooked tomatoes and seasoning and sauté for about 10 minutes tossing constantly to ensure even cooking.
Now for the shrimp…
Peel and devein about 1/4lb shrimp. Season with salt and pepper, thyme, garlic powder, paprika and pinch of cumin. Set aside and let marinade for 10 to 15 mins. Then, add 1 tbsp. butter to a warm skillet (on low to medium heat). Once butter has melted ad shrimp. Let cook for 2 minutes on each side, then remove from heat.
Bringing the dish together…
Separate the cooked beans into two portions, leaving 1/2 in the skillet. Add shrimp to the beans in the skillet and cook for 2 to 3 minutes on medium heat. (It is important not to overcook the shrimp or it will become tough).
And there you have it, bora (or for the sake of argument, green beans) two ways. Enjoy!
Green Beans and Shrimp with Rice
2 cups long grain parboiled rice
4 cups water
Green Beans and Shrimp
1 packet frozen green beans (chopped into 1/2 inch pieces)
3 tbsp. oil
1/2 onion (thinly sliced)
2 tomatoes (diced)
3 to 4 cloves garlic (finely chopped)
1 tbsp. dried thyme
1 tsp. brown sugar
salt and pepper to taste
1/4 lb large shrimp (peeled and deveined)
1 tsp. butter
1 tsp. dried thyme
1/4 tsp. paprika
1/4 tsp. granulated garlic or garlic powder
salt and pepper to taste
Add rice and water to a saucepan on medium to high heat and bring to a boil. Boil for 5 minutes, then reduce to low heat and let simmer until all the water has evaporated and rice is fully cooked (about 10 minutes).
Add thyme, paprika, garlic, and salt and pepper to shrimp and set aside.
Warm oil in a large skillet on medium heat. Add onions and sauté until onions are brown and soft. Add tomatoes, garlic, thyme, brown sugar, salt and pepper and cook until tomatoes are soft. Add chopped green beans and sauté for an additional 10 to 15 minutes, tossing constantly until beans are cooked.
In a medium or small skillet on medium to low heat, melt 1 tsp. butter. Once butter is completely melted add seasoned shrimp. Cook (without turning) for 2 minutes or until shrimp turns pink, then flip on other side and cook for another 2 mins. Remove from heat and set aside.
Separate green beans into two portions, leaving one portion in the skillet. Add shrimp to green beans in the skillet and cook for an additional 2 to 3 minutes.
Tips and Ramblings.
1. Frozen foods get a bad wrap but when they are fresh frozen they taste just as delicious as the fresh stuff. When fresh green beans are available I opt for those.
2. You can substitute shrimp in this recipe for chicken and, or beef
3. Although I don’t eat shrimp, my husband loves it and I enjoy cooking it for him
4. This meal probably takes less than 30 minutes to cook, in all honesty, but giving yourself a little bit of wiggle room is always a good thing.