Chipotle Shrimp Black Bean Quinoa Salad And Grille... |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
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This recipe came from an estate sale that I purchased in Allen, Texas in 1991. I have not tried this but fully intend to. Ingredients:
1 pound cleaned peeled shrimp |
1 teaspoon pureed canned chipotle chilies |
1 cup cooked black beans |
1 cup cooked quinoa |
1 red bell pepper diced |
1/2 red onion diced |
4 tablespoons chopped fresh cilantro |
6 tablespoons olive oil |
4 tablespoons lime juice |
2 ounces white wine |
2 tablespoons chopped fresh garlic |
2 chayote squash sliced |
2 tablespoons butter |
Directions:
1. Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, salt and pepper. Marinate squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, salt and pepper. Grill until soft. Sauté shrimp in remaining olive oil for 2 minutes then add garlic and sauté 1 minute longer. Add wine and chipotle chilies and reduce wine by 1/2 by cooking at a boil for approximately 1 minute. Remove from heat and whisk in butter. Plate black bean quinoa mixture on plates and divide squash equally to each plate. Divide shrimp and sauce on each plate and garnish with remaining cilantro.
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