To me this meal looks like it could be served at a 4 star restaurant, but it's a super easy, make it at home recipe. I made it for dinner last night, and my FBP couldn't stop complimenting me on how much he liked it.
Chili Lime Grilled Shrimp Bowl
1/2 - 1 lb. shrimp (6-8 shrimp per person)
1 red onion
1 garlic clove minced into a paste
1/4 cup fresh cilantro
1 20 oz. can crushed pineapple
1 tsp. chili powder
1 tsp. cumin
1 tbsp. honey
2 tbsp. soy
3 tbsp. canola oil
1 can black beans drained and rinsed
1 cup chicken stock
1 cup long grain rice
There are 4 components to this dish:
Shrimp and Marinade:
I like to get the devained shrimp, and I rinse them well with water and peal the shells off leaving the tails on.
Prepare the shrimp marinade. In a large zip lock bag add juice of one lime, couple tablespoons of the juice from the pineapple can, garlic, chili powder, cumin, honey, soy sauce, and canola oil. Place shrimp in bag and refrigerate until you're ready to grill them.
Soak skewers in water for 5 minutes. Just before grilling, skewer the shrimp. Set grill to medium/ high heat. Grill 1 - 2 minutes per side. They go quickly, so don't leave them unattended. When they turn pink, they are done.
Take the marinade and saute in a sauce pan on low heat on the stove until it begins to thicken.
Drain crushed pineapple really well. I used my hands to squeeze the juice out of the pineapple. Put in a bowl with 1/2 of the jalapeno minced, and 1/2 of the red onion, and 1/4 cup of chopped fresh cilantro. Squeeze one lime over the top and refrigerate.
Drain and rinse the black bean. Saute on medium low heat 1/2 red onion, 1/2 jalapeno chopped in 1 tbsp. olive oil. Add black beans and 1 cup chicken stock. Let simmer on low until chicken stock thickens. Then set aside.
Long Grain Rice
Prepare according to package.
Now layer your ingredients. Start with the rice, then black beans, add the pineapple salsa, then the shrimp, and top with the marinade that's been reduced. The flavors are super yummy!
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