Chipotle Shrimp Salad Bowls

By á-1025

Ingredients

• 1 pound frozen raw shrimp, thawed, peeled and deveined
• 1 can chipotle peppers, in their adobo sauce
• 1/2 cup brown jasmine rice
• 1/2 cup freshly cilantro, chopped
• 1 lime
• 1 tsp extra-virgin olive oil
• 1/2 (14.5 oz) black beans, drained and rinsed
• 1/2 cup frozen corn
• 1 tsp ground cumin
• 1 tsp chili powder
• 2 romaine hearts, sliced into thin ribbons and chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, diced
• coarse salt and freshly ground pepper

Preparation

Step 1

Puree the chipotle peppers and their sauce in a small food processor until smooth. Pour into a small baggy. Dump the shrimp into the baggy and squish the sauce all around them, getting everything all coated. Stick in the fridge and marinate as long as you want. At least 2 Tom and Jerry episodes.

In the meantime, cook the rice in a rice cooker (or the traditional way) with the cilantro and the juice from 1/2 the lime. Once cooked, give another squeeze of lime juice into it.

Heat the oil in a small saucepan and add the corn and beans. Season with a pinch of salt and pepper, along with the cumin and chili powder. Keep heated on low until you’re ready to assemble.

Layer the shrimp in a medium skillet (you don’t need any oil as the marinade is plenty liquidy) and sear the shrimp one on side for 2 minutes. Flip and sear another minute.

Evenly divide the romaine over 2 large plates or dinner bowls. Top with rice, corn and beans, shrimp, avocado and tomatoes.

Garnish with more lime and another giant squeeze of lime juice!

* We like A. LOT. of shrimp. If you want to just use half a pound, I won’t be upset. I mean it’s sad and all, but I’ll get over it.

*** A few of you have told me that this dish is like, WAY WAY HOT. Melt your face off hot. So, with that said, maybe cut that chiptotle pepper action in half. I guess my mouth is made out of the lining of HELL. ;) ***