Shrimp And Veggie Bowl Or Burrito Recipes

Steps:

• Combine 2 cups water with the quinoa, garlic and a pinch each of salt and pepper in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat, cover and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff with a fork. Let cool slightly, about 10 minutes.
• Meanwhile, stir the sugar and vinegar in a medium bowl until dissolved. Whisk in the olive oil and season with salt and pepper. Transfer half the dressing to another medium bowl. Add the zucchini, both peas and the light green parts of the scallions to one bowl; toss. Add the shrimp to the other bowl and toss.
• Divide the quinoa among bowls and top with the vegetable mixture and shrimp. Sprinkle with the scallion greens and basil.

Steps:

• Preheat the oven to 400 degrees F. Heat the rice as the label directs; keep warm. Chop 1 to 2 tablespoons jalapeños; set aside. Combine the beans, corn and salsa in a large skillet over medium-high heat. Bring to a simmer and cook until thickened, 2 to 3 minutes. Stir in the shrimp and simmer until cooked through, 5 to 7 minutes. Stir in 1/4 cup cilantro, the chopped jalapenos and brine.
• Mash the avocado with the lime juice and remaining 1/4 cup cilantro in a small bowl. Season with salt and pepper.
• Warm the tortillas in the microwave until softened, 30 seconds to 1 minute. Spread the avocado mixture in the center of each tortilla. Top with some of the shrimp-bean mixture, then top with the rice. Fold in the sides of the tortillas and roll up.
• Place the burritos seam-side down on a baking sheet and bake until warmed through, about 5 minutes. Serve with sour cream, lime wedges and pickled jalapeno slices.

Steps:

• 1. Preheat grill. Wash vegetables, and peel potato.
• 2. Slice zucchini and sweet potatove into long slices, about 1/4 inch thick. Spray with cooking oil, and season with salt and pepper. Set aside.
• 3. Slice bell pepper into thirds, removing the core/seeds. Spray with cooking oil and set aside.
• 4. Slice onions, and either saute them on the stove, or grill them with the rest of the veggies. I actually decided to caramelize mine in a pan.
• 5. Prep shrimp how you prefer. You can either grill them with the veggies, or saute them in a pan. I actually bought pre-cooked shrimp from the Sprouts Grocery.
• 6. Grill veggies (and shrimp) until done (about 5 min each side).
• 7. Divide grilled veggies, shrimp, onion, spinach, beets, beans and rice between 2 serving bowls.
• 8. Drizzle a teaspoon of balsamic glaze on top, and add about 2 tablespoons hummus. ENJOY!

Steps:

• Heat the vegetable oil in a saucepan over medium heat. Add the onion, and cook until tender, stirring frequently. Stir in rice, and season with cumin and 3/4 teaspoon of garlic salt. Cook and stir until the rice is lightly toasted, about 5 minutes. Pour in the chicken broth and the diced tomatoes. Bring to a boil, then cover and cook over low heat for 15 to 20 minutes, until all of the liquid has been absorbed.
• In a small saucepan, stir together the refried beans, 3/4 teaspoon of garlic salt, and black pepper. Cook over low heat, stirring occasionally until heated through.
• Place shrimp in a bowl, and stir in garlic until shrimp is coated. Heat a skillet over medium-high heat, and coat with cooking spray. Saute shrimp until heated through and lightly browned.
• In a small bowl, stir together the yogurt, mayonnaise, and chipotle peppers until smooth. Refrigerate until ready to use.
• Place about 1/4 cup of cheese onto each warm tortilla. Then place about 1/2 cup of shrimp on the cheese. Top with 1/4 cup of beans, and 1/4 cup of rice. Spread on about a tablespoon of the chipotle sauce, and salsa to taste. Roll up, and serve.