Veggie Burrito Bowl with Cajun Shrimp

27 May

Dinner is served

Ah, I’m savoring the delicious feeling of not having to go to work tomorrow. It’s incredible. Mondays are no fun, and I’m glad I get to start my week on Tuesday instead! 

Tonight, it was Burrito Bowl night. And last night, it was nachos. We are on a Mexican kick, it seems! That’s because Mexican food is easy to make and uses delicious, fresh ingredients. Avocado being my most favorite ingredient of all!Also, I used brown rice in this recipe for an added health benefit.

And yes, this meal was served in a deep dish, not a bowl. I need to get some nice wide bowls to serve this in next time. 🙂

I also busted out the digital SLR this time. I think the photos look much better, right?

Veggie Burrito Bowl with Cajun Shrimp

Serves: 4

Ingredients

  • 2 tbsp olive oil
  • 1 green bell pepper
  • 1/2 onion, coarsely chopped
  • 1 1/4 cups frozen corn, rinsed
  • 1 can black beans
  • 1 bag of uncooked shrimp (~12 large ones)
  • 1 tomato, coarsely chopped
  • 1/3 cup chopped cilantro
  • Lots of cajun seasoning, sprinkle it on heavy 
  • 1/2 tsp red chili powder
  • 1 tsp salt
  • 1 tsp black pepper
  • For rice: 2 cups brown rice, handful chopped cilantro, 1/2 lime
  • For sides: 2 avocados, handful chopped cilantro, 1/2 lime, sour cream, tortilla chips

Preparation:

  1. In a skillet over medium-high heat, add olive oil.
  2. Once hot, add onions, green bell pepper, and corn. Mix well to coat all veggies with oil.
  3. Lower heat to medium, saute veggies for 3 minutes.
  4. Add black beans and mix again. Cook for additional 3 minutes.
  5. Add shrimp and cajun seasoning, salt, pepper, and chili powder. Mix well. Cook for ~5 minutes. (Tricky step, but key is to leave shrimp slightly UNDERDONE.)
  6. Turn off heat. Cover skillet with lid and let sit for 1 minute.
  7. Remove skillet from burner, leaving lid on, and let sit for additional 5 minutes. (Cooks slowly but thoroughly.)
  8. Remove lid, add tomatoes and cilantro, mix.
  9. Cover with lid again, let sit until ready to serve with rice.

Rice:

  1. Cook 2 cups of brown rice in a rice cooker.
  2. After rice is cooked, mix in a handful of chopped cilantro and the juice from 1/2 a lime. Serve.

Sides:

  1. Mix all in a bowl for guacamole: avocados, cilantro, and lime juice. 
  2. Sour cream.
  3. Tortilla chips.

    Whole lot of yum

Guac

Brown rice

Backyard photography

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