Chipotle shrimp with black bean quinoa salad and grilled chayote squash

Chipotle Shrimp with Black Bean-Quinoa Salad and Grilled Chayote Squash recipe


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4.2200
Ingredients:
1 pound cleaned, peeled shrimp
1 teaspoon canned chipotle chiles, pureed
1 cup cooked black beans
1 cup cooked quinoa
1 red bell pepper, diced
1/2 red onion, diced
4 Tablespoons fresh cilantro, chopped
6 Tablespoons olive oil
4 Tablespoons lime juice
2 ounces white wine
2 Tablespoons fresh garlic, chopped
2 chayote squash, cut into 1/4-inch slices
2 Tablespoons butter

Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 Tablespoons olive oil, 2 Tablespoons lime juice, and salt and pepper to taste.

Marinate chayote squash, 2 Tablespoons olive oil, 1 Tablespoon garlic, 2 Tablespoons lime juice, and salt and pepper to taste. Grill or saute until soft.

Saute shrimp in remaining olive oil for 2 minutes, add garlic, and saute 1 minute longer. Add wine and chipotle chiles 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.

Serves:4


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