Cajun Shrimp and Black Beans: As I sorted through my recipe book for my submission to the Harvest Cookbook 2008, I found one particularly stained page that highlighted an easy meal that is sure to impress! This recipe is ideal for serving to two to three people, including yourself.

Ingredients:
1 lb. shrimp (shelled and deveined; precooked is good)
2 Tbsp. lime juice
1 leek
1 small red pepper, sliced small
1 tsp. Cajun spice
1 can (15-19 oz) black beans, rinsed and drained
Cilantro leaves for topping
Rice (see next page)

For the rice, I advise getting a box of the quick-cook "long grain and wild rice." This adds a really nice flavor and texture to the meal. However, you could also try Jasmine rice, plain rice, or even your favorite noodles if you prefer!

Dice up the leek into small pieces (you could also use a small slice of onion or clove of garlic), and sliver the pepper into small bite-sized slices. Start the rice.

In a deep skillet, saute the shrimp in a small amount of hot olive oil for 5-6 minutes. Stir often. Remove from the skillet, place in a small pan, and keep it warm.

In a small bowl, stir the lime juice, leeks, and pepper together. Put them in the skillet the shrimp was in before, and cook them until they are tender.

Into the pan with your leeks, peppers, and lime juice, stir in the teaspoon of cajun spice and cook for 1 minute. Then add the can of rinsed and drained black beans. Cook for three minutes or until it's heated through.

Spoon the rice onto plates, and top it with the shrimp and black beans. Sprinkle on the chopped cilantro, and serve!

This recipe is so flavorful and fulfilling; a special thanks to my mother who gave it to me!