Caribbean Shrimp & Rice Bowl Recipe

By ldelmas

Ingredients

• 1 medium ripe avocado, peeled and pitted
• 1/3 cup reduced-fat sour cream
• 1/4 teaspoon salt
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (8 ounces) unsweetened crushed pineapple, undrained
• 1 medium mango, peeled and cubed
• 1/2 cup salsa
• 1 package (8.8 ounces) ready-to-serve brown rice
• 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
• 1 teaspoon Caribbean jerk seasoning
• 1 tablespoon canola oil
• 2 green onions, sliced
• Lime wedges, optional

Preparation

Step 1

For avocado cream, mash avocado with sour cream and salt until smooth. In a small saucepan, combine beans, pineapple, mango and salsa; heat through, stirring occasionally. Prepare rice according to package directions.

Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir 2-3 minutes or until shrimp turn pink.

Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and, if desired, lime wedges.
Yield: 4 servings.