Clarion County Recipe of the Day: Caribbean Shrimp & Rice Bowl
Serve this unique one-dish meal with a glass of Riesling!
Caribbean Shrimp & Rice Bowl
1 medium ripe avocado, peeled and pitted
1/3 cup reduced-fat sour cream
1/4 teaspoon salt
1 – 15 oz. can black beans, rinsed and drained
1 – 8 oz. can unsweetened crushed pineapple, undrained
1 medium mango, peeled and cubed
1/2 cup salsa
1 – 8.8 oz. package ready-to-serve brown rice
1 pound uncooked shrimp, peeled and deveined
1 teaspoon Caribbean jerk seasoning
1 tablespoon canola oil
2 green onions, sliced
~For avocado cream, mash avocado with sour cream and salt until smooth.
~In a small saucepan, combine beans, pineapple, mango, and salsa; heat through, stirring occasionally. Prepare rice according to package directions.
~Toss shrimp with jerk seasoning. In a large skillet, heat oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, about three minutes.
~Divide rice and bean mixture among four bowls. Top with shrimp and green onions. Serve with avocado cream and lime wedges.
Copyright © 2019 EYT Media Group, Inc. All rights reserved. Any copying, redistribution or retransmission of the contents of this service without the express written consent of EYT Media Group, Inc. is expressly prohibited.