This recipe came to me one evening in a Residence Inn during a hell of a time...we had to escape our previous apartment due to toxic mold, so the leasing office put us up in a Residence Inn. We brought the random food items that we had in our fridge with us, & what came to be that night is one of my most favorite creations to date - The Shrimp Elote Bowl! Simple, savory, & zesty!
Ingredients
20-25 cooked shrimp cut into thirds
1 can (15oz.) organic corn
1 cup organic peas or chopped green beans
3-4 chopped or shredded carrots
1/2 red onion thinly sliced
3 cloves minced garlic
1 chopped poblano pepper
1 can (7oz.) diced green chiles
3 tbsp Trader Joe's "Everything but the Elote" seasoning
salt & pepper to season
1 tsp garlic powder
1 tsp smoked paprika
3 tbsp butter
1/2 cup uncooked rice
top with crumbled cotija, sliced avocado, & fresh cilantro
optional added spice: cayenne pepper, chili powder
The Process
start by boiling the water for your rice - this should yield about 1.5 cups rice
once you've got your rice cooking, begin to dump your onion, poblano pepper, carrots & green beans or peas into a pan greased with oil on medium heat
cook onions, peppers, carrots, & peas for a couple minutes & then add butter
once the butter is melted, add the corn, chiles, & garlic
add your seasonings: paprika, garlic powder, salt, pepper, & 2 tbsp Everything but the Elote
add in your shrimp to heat up, plus your freshly cooked rice
sprinkle in the last tbsp of the Everything but the Elote seasoning
once the shrimp, rice, veggies, & seasonings are fully blended together, your meal is ready!
don't forget to top your bowl with fresh avocado, cotija, & cilantro
Enjoy this zesty bowl any time of year!
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