I’m to the point where I am eating some version of this on a weekly basis. And I’m not complaining. Whether it’s with shrimp, steak, veggies, in a bowl, on a taco, tossed with some greens, I’m chipotle-ing everything up these days.
I buy one of those small cans of chipotle peppers and then I set the clock until I use every last one of them. Which takes quite a while actually. I only use a little at a time so it’s not spicy, but still lends a flavorful punch with that distinct smoky flavor. I really, really-really can’t get enough of it. But I guess that’s not a bad problem to have when something tastes so good.
Oh and as a bonus, if you’re feeling a little naughty, top it with a handful of fritos. The salty crunch adds a nice unexpected touch. Bon Appetit!
Shrimp and Rice Bowl with Creamy Chipotle Sauce, Corn and Black Bean Salsa, and Avocado
- 1 cup rice, white or brown
- 2 lbs shrimp (peeled and deveined)
- 2 Tbsp extra virgin olive oil
- 1 avocado, diced
- bibb or iceberg lettuce, shredded
- Corn and Black Bean Salsa (recipe below)
- Creamy Chipotle Sauce (recipe below)
Begin by cooking the rice according to the package directions. While the rice is cooking, prepare the Corn and Black Bean Salsa and the Chipotle Sauce (recipes below), and place both in the refrigerator until ready to assemble bowls.
Next, prepare the shrimp. Heat the olive oil over med-high heat, in a large heavy bottom saute pan. Lay the shrimp out on papertowels to remove any moisture and season both sides with salt and pepper. Place the shrimp in a single layer in the pan. You may have to do this in a few different batches. Cook shrimp on 1-2 minutes on each side, or until the shrimp turns pink and is no longer opaque. Set shrimp aside.
When the rice is finished, season with salt and then divide into the bowls. Top the rice with the corn salsa, shrimp, avocados, chipotle sauce, shredded lettuce. Top with any leftover cilantro, and if you have extra lime, squeeze a little on top of the rice. Enjoy!
Corn and Black Bean Salsa
- 2 cups corn (fresh or frozen)
- 1 cup black beans, rinsed
- *1 jalapeno, seeded and diced
- ½ cup chopped cilantro
- ¼ cup red onion, diced small
- ½ lime, juiced
- 1 tsp cumin
Place all ingredients in a medium bowl and toss well to combine.
*Wash hands well after handling jalapeños and avoid contact with eyes
Creamy Chipotle Sauce
- ¼ cup sour cream (or light sour cream)
- ¼ cup mayo
- ½ cup roughly chopped cilantro, packed
- 2 tsp Dijon mustard
- 2 tsp sauce from can of Adobe chipotle peppers
- 1 fresh garlic clove, minced
- 1 tsp lime juice
- ½ tsp cumin
- ½ tsp smoked paprika
In a blender or food processor, add all ingredients and pulse until the cilantro is completely chopped and the sauce is combined well. If you would like it more spicy add 1/2- 1 chipotle pepper from the jar. I only use the sauce, but the peppers have more heat. Add salt to taste.