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Receta Chipotle Shrimp, Black Bean Quinoa Salad, Grilled Chayote
by Global Cookbook

Chipotle Shrimp, Black Bean Quinoa Salad, Grilled Chayote
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  Raciónes: 4

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields 4 servings.