Giant Shrimp, Coconut Black Turtle Bean Rice
Comments:	In Rio de Janeiro, Brasil, we can find 'bahacas' [small restaurants] where we can enjoy all kinds of Brasilian dishes but mostly these delicious small marinated into lemon juice seasoned with garlic shrimp skewers, all along the busy beaches. Served along with the coconut black turtle bean rice, these shrimps surely are a nourishing meal.
Servings:	4
Ingredients	Preparation
1/2 cup [125 mL] freshly squeezed lemon juice 1/4 cup [60 mL] vegetable oil 1 small onion, finely chopped 4 cloves garlic, minced 1/4 teaspoon [1 mL] Cayenne pepper 2 pounds [1 kg] large shrimps, shelled and deveined 2 lemons, each cut into 4 wedges [to serve] Coconut Black Bean Rice 2 tablespoons [30 mL] vegetable oil 1 medium onion, diced 1 seeded chili pepper, finely chopped 1 1/2 cups [375 mL] long grain rice, brown if possible 2 cups [500 mL] coconut milk 1 cup [250 mL] water 1 teaspoon [5 mL] caraway 1/2 teaspoon [2.5 mL] freshly ground black pepper 1/2 teaspoon [2.5 mL] salt 2 cups [500 mL] freshly boiled or canned black beans, drained 4 skewers	Into a large glass bowl, mix together freshly squeezed lemon juice, vegetable oil, finely chopped onion, minced garlic and Cayenne pepper. Add cleaned shrimps and stir delicately to well coat shrimps; leave to marinate, refrigerated, for 1 to 2 hours. Approximately 50 minutes before serving, prepare coconut black bean rice; reserve hot. Preheat barbecue until charcoals become gray, almost white. Remove shrimps from marinade; evenly thread shrimps onto skewers. Oil hot barbecue rack before laying shrimp skewers. Barbecue shrimps for 5 to 7 minutes turn ing every once in a while, until firm and pink. Evenly spoon reserved coconut black bean rice onto 4 individual plates. Transfer brochettes over rice and serve, each plate decorated with 2 lemon wedges. Coconut Black Bean Rice Heat vegetable oil into a casserole; brown together onion dices and chopped chili pepper for 5 to 7 minutes. Then stir in long grain rice, coconut milk, water, caraway, freshly ground black pepper and salt. Cover casserole and leave white rice to simmer over medium heat for 15 to 20 minutes, brown rice for 45 minutes. Using a fork, fluff rice before mixing in drained boiled or canned black beans.