Tuesday, March 15, 2011

Chipotle Lime Shrimp with Salsa and Brown Rice

I made this recipe for the first time when Christine was leaving Texas for good (tear), so you can tell how far behind I am on photographing it and posting, whoopsies. Anywho, it's seriously one of my most favorite things to eat. If the Kroger near my apartment sold fresh peeled deveined shrimp I'd be making this weekly. I currently have to drive only slightly out of the way to HEB for the shrimps so I still make this pretty regular. I thought now would be a great time to finally get my butt into action since it also happens to be a great meal for Fridays during Lent. Check it out:

Chipotle Lime Shrimp:
1 chipotle chili in adobo, chopped
1T olive oil
1T brown sugar
1 lime, juice and zest
2T fresh cilantro, chopped
1lb peeled deveined shrimp

3T balsamic vinegar
1T olive oil
1/2t salt
1/2t sugar
1/2t ground black pepper
1/2t cumin
2T fresh cilantro, chopped
1 (15oz) can black beans, rinsed and drained
1 (15oz) can corn, drained
1 red pepper , diced
1 jalapeno, seeded and diced

Mix all ingredients in a small skillet and allow to marinate for 30 minutes. Cook on med-high heat until the shrimp are pink and cooked through.

In a small bowl mix together balsamic vinegar, olive oil, salt, sugar, pepper, cumin and cilantro. In a medium bowl mix together black beans, corn, red pepper, and jalapeno. Toss with vinegar mixture.

Layer salsa and shrimp over brown rice. Serve immediately.

Note: this mixture can also be used to make delicious soft tacos, I would just leave out the rice so you don't double up on carbs.


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