Chipotle shrimp with black bean quinoa salad and grilled chayote squash
Chipotle Shrimp with Black Bean-Quinoa Salad and Grilled Chayote Squash recipe
- 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.
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