TASTE: Family-friendly foods fit for Lent

FAMILY FEATURES – As families ponder Lenten recipes fit for the season with flavorful seafood as a filling protein, one important aspect to take into account is the kid-friendliness of the dish.

Offer up a dinnertime delight the whole family can enjoy with shrimp-based options that provide familiar flavors in appetizing ways. 

For example, you can take your taste buds on an international trip with tasty Cuban Shrimp and Rice Tacos for an easy-to-prepare meal bursting with the flavors of citrus and herbs for a winning weeknight dinner. You can even increase the fun by serving with toppings like salsa, guacamole, sour cream, shredded cheese and shredded lettuce to allow kids to garnish their tacos however they’d like. 

Lime-Ginger Shrimp Fried Rice is an Asian-inspired option with additions of bok choy, lime juice, fresh ginger root and mango for zesty flavor.

Both dishes require half an hour or less in the kitchen, leaving more time for family fun in the evenings. 

Plus, you can add to the convenience of these meals by incorporating an option like Success Rice with its taste, texture and quality that help make mealtime a cinch. With its “Boil-in-Bag” cooking process that provides a satisfying shortcut, simply add water to a saucepan, drop the BPA-free bag into the water, boil for 10 minutes and remove with a fork for a no measure, no mess timesaver that pairs perfectly with sauteed shrimp for Lent-inspired dinners.

LIME-GINGER SHRIMP FRIED RICE

Prep time: 15 minutes • Cook time: 15 minutes • Servings: 4

• 2 bags Success Jasmine Rice

• 2 tablespoons canola oil

• 1 pound large shrimp, peeled and deveined, tails removed 

• 8 baby bok choy, trimmed and quartered

• 1/2 cup diced fresh mango

• 1 tablespoon minced fresh ginger root

• 1/4 teaspoon salt

• 3 tablespoons soy sauce

• 2 tablespoons lime juice

Prepare rice according to package directions. Let cool completely.

Heat oil in a wok or large skillet over medium-high heat. Cook shrimp, bok choy, mango, ginger and salt, stirring, 3-5 minutes, or until shrimp start to curl and bok choy starts to wilt.

Stir in rice. Cook 2-3 minutes, or until well coated. Stir in soy sauce and lime juice. Cook 2-3 minutes, or until rice is heated through.

CUBAN SHRIMP AND RICE TACOS

Prep time: 10 minutes • Cook time: 10 minutes • Servings: 4

• 1 bag Success Jasmine Rice

• 2 tablespoons olive oil

• 1 pound large shrimp, peeled and deveined, tails removed

• 2 cloves garlic, minced

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 can (15 ounces) black beans, drained and rinsed

• 1/2 cup orange juice

• 3 tablespoons lime juice

• 8 corn tortillas, warmed

• 1 ripe avocado, halved, pitted, peeled and sliced

• 1/4 cup chopped fresh cilantro leaves

Prepare rice according to package directions.

Heat oil in large skillet over medium heat. Add shrimp, garlic, chili powder, cumin, oregano, salt and pepper; saute 2-3 minutes, or until shrimp start to curl.

Stir in rice, black beans, orange juice and lime juice. Cook 5-8 minutes, or until shrimp are cooked through and liquid is mostly absorbed.

Serve shrimp and rice in warm tortillas garnished with avocado and cilantro.