Grain Bowl With Blackened Shrimp Avocado And Black Beans Food

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

Steps:

• Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
• While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
• Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
• Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
• Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
• Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

Steps:

• Cook rice with chicken broth
• Prepare seasoning in a small tub with chili powder through salt.
• Put olive oil on fry pan and dip shrimp in seasoning on both sides and place in pan. In order to keep the shrimp from cooking too much, turn shrimp one time after 30 seconds, and then put shrimp in another tub. Repeat cooking shrimp until all is blackened.
• Slice up avocado and place in a bowl.
• Put margarine in saucepan, and then add corn and chopped green pepper. Put a little water in the tub with the seasoning and pour into corn. Cook at medium heat.
• Empty canned black beans in another bowl.
• Assemble bowls by dividing rice, shrimp, avocado, corn, and black beans.
• Optional: Have a bowl of tortilla chips or tortilla available to roll up ingredients. Use a dressing with the rolled up tortilla.

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

Steps:

• Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
• While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
• Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
• Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
• Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
• Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.