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Ingredientes
- 1 lb cleaned peeled shrimp
- 1 tsp pureed canned chipotle chiles
- 1 c. cooked black beans
- 1 c. cooked quinoa
- 1 x red bell pepper diced
- 1/2 x red onion diced
- 4 Tbsp. minced fresh cilantro
- 6 Tbsp. extra virgin olive oil
- 4 Tbsp. lime juice
- 2 ounce white wine
- 2 Tbsp. minced fresh garlic
- 2 x chayote squash cut 1/4" slices
- 2 Tbsp. butter
Direcciones
- Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 Tbsp. extra virgin olive oil, 2 Tbsp. lime juice, and salt and pepper to taste.
- Marinate chayote squash in 2 Tbsp. extra virgin olive oil, 1 Tbsp. garlic, 2 Tbsp. lime juice, and salt and pepper to taste. Grill or possibly saute/fry till soft.
- Saute/fry shrimp in remaining extra virgin olive oil for 2 min, add in garlic, and saute/fry 1 minute longer. Add in 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 mix 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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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 305g | |
| Recipe makes 4 servings | |
| Calories 706 | |
| Calories from Fat 277 | 39% |
| Total Fat 31.36g | 39% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 188mg | 63% |
| Sodium 218mg | 9% |
| Potassium 1291mg | 37% |
| Total Carbs 64.11g | 17% |
| Dietary Fiber 11.2g | 37% |
| Sugars 3.25g | 2% |
| Protein 40.26g | 64% |
