Rice With Avocado And Shrimp Recipes

Steps:

• Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
• While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
• Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
• Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
• Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
• Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Steps:

• Cook rice according to package directions. Meanwhile mix avocado with lime juice, cumin and half the salt and half the cilantro or parsley. Stir into rice.
• Meanwhile, preheat grill to high, grease grate well. Toss shrimp with oil, garlic, lime zest and remaining salt. Thread evenly onto metal or soaked wooden skewers. Grill skewers, for 2 to 3 minutes per side or until shrimp start to curl and turn pink.
• Serve rice with shrimp skewers. Garnish with remaining cilantro or parsley.

Steps:

• 1. Combine all dressing ingredients in a small bowl. 2. Using a sharp knife, cut shrimp in half lengthwise along the back. Place in a bowl, add ginger and rice wine, and toss lightly. 3. Bring 2 quarts of water to a boil in a large pot. Add shrimp and marinade, and cook for 2 1/2 to 3 minutes, until cooked through. Drain in a colander, discard ginger slices, and let shrimp cool. 4. In a large mixing or serving bowl, lightly toss avocado with half the lemon juice. Add cooked shrimp and rice. Add remaining lemon juice and toss. Add dressing, parsley, and cilantro, and toss lightly. Taste for seasoning, adding more salt if necessary. Serve at room temperature or chilled. MAKES 6 SERVINGS.