Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote

Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote
Chipotle Shrimp, Black Bean-Quinoa Salad, Grilled Chayote

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    pound cleaned peeled shrimp

  • 1

    teaspoon pureed canned chipotle chiles

  • 1

    cup cooked black beans

  • 1

    cup cooked quinoa

  • 1

    red bell pepper diced

  • 1/2

    red onion diced

  • 4

    tablespoons chopped fresh cilantro

  • 6

    tablespoons olive oil

  • 4

    tablespoons lime juice

  • 2

    ounces white wine

  • 2

    tablespoons chopped fresh garlic

  • 2

    chayote squash cut 1/4" slices

  • 2

    tablespoons butter

Directions

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, and salt and pepper to taste. Marinate chayote squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft. Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter. Plate black bean-quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro. This recipe yields 4 servings.

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