Ancestral Inheritance Menu Firehouse Shrimp Bowl Salad :: Tasty Recipes

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Firehouse Shrimp Bowl Salad

"This shrimp grain bowl is a true recipe from the firehouse and is one of the maximum often asked food a few of the troops."

Ingredients :

• Shrimp:
• 2 pounds raw medium shrimp, peeled and deveined
• 1 lime, juiced
• 4 cloves garlic, minced
• 1 pinch salt to taste
• 1 pinch floor black pepper to taste
• 1 pinch ground cumin, or to flavor
• 1 pinch chili powder, or to taste
• 1 1/2 cups water
• 1 cup uncooked brown rice
• 1 pound chorizo sausage
• Bowls:
• 8 (10 inch) flour tortillas, or as wanted
• cooking spray
• Sauce:
• 2 limes, juiced
• 1 (eight ounce) box low-fat yogurt
• 1 (7 ounce) can chipotle peppers in adobo sauce
• half teaspoon fowl bouillon granules, or to taste
• Salad:
• 1 (8 ounce) can black beans, rinsed and tired
• 1 head inexperienced cabbage, chopped
• 1 head crimson leaf lettuce, chopped
• 2 massive tomatoes, chopped
• 2 red onions, chopped
• 2 crimson bell peppers, chopped
• 2 avocado - peeled, pitted and diced
• 1 pinch paprika, or to flavor

Instructions :

Prep : 50M	Cook : 8M	Ready in : 1H40M

• Combine shrimp, lime juice, garlic, salt, black pepper, cumin, and chili powder in a bowl and marinate for at the least half-hour.
• Bring water and brown rice to a boil in a saucepan. Reduce warmness to medium-low, cover, and simmer until rice is gentle and liquid has been absorbed, forty five to 50 minutes. Set aside to cool.
• Preheat the oven to 425 levels F (220 stages C).
• Meanwhile, heat a big skillet over medium-high warmth. Cook and stir chorizo inside the hot skillet until beginning to brown, four to five mins. Add shrimp; cook till opaque, three to five mins. Remove from warmness and permit shrimp hold to prepare dinner, 1 to two minutes. Drain any excess grease and liquid.
• Coat tortillas lightly with cooking spray. Place tortillas in an oven-secure steel or glass bowl to maintain the shape.
• Bake tortillas within the preheated oven until golden brown, approximately 10 mins.
• Mix lime juice, yogurt, chipotle peppers, and fowl bouillon collectively to make the sauce.
• Add rice equally to the bottoms of the tortilla bowls. Cover with beans; upload cabbage, lettuce, tomatoes, pink onions, and bell peppers. Top with the shrimp-chorizo mixture, avocados, and sauce. Sprinkle paprika on top.

Notes :

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