Chipotle Shrimp Black Bean Quinoa Salad Grilled Chayote Recipes

SPICY CHIPOTLE GRILLED SHRIMP

Steps:

• Mix together the garlic, chipotle peppers, lemon juice, olive oil, paprika, cilantro, kosher salt, black pepper, red pepper flakes, and cayenne pepper in a bowl. Stir in the shrimp, and mix well to thoroughly coat. Marinate for 30 minutes in refrigerator.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Remove the shrimp from the marinade, and discard excess marinade. Thread about 5 shrimp per skewer, and grill on the preheated grill until the shrimp turn pink and opaque in the center, about 2 minutes per side.

CHIPOTLE SHRIMP AND ARUGULA SALAD

Steps:

• For the salad: Whisk the oil, white balsamic vinegar, salt and pepper in a large bowl. Add the arugula, radishes and pumpkin seeds. Toss to blend. Arrange the salad on a serving platter.
• For the shrimp: Place the arrowroot in a small bowl. Gradually add the cider vinegar, stirring until the arrowroot dissolves. Mix in the jam, chipotle chile, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
• In a large nonstick skillet, heat the oil over medium-high heat for 1 minute. Add the shrimp. Sprinkle with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss until almost cooked through, 2 to 3 minutes. Add the jam mixture to the skillet. Cook until the mixture is very thick and bubbling, stirring often, 1 to 2 minutes. Toss the shrimp until thickly coated with the glaze. Spoon the shrimp over the salad and serve.

GRILLED CHIPOTLE SHRIMP

Steps:

• In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.

QUINOA WITH CHIPOTLE-LIME DRESSING

Steps:

• Heat 1 tablespoon olive oil in a pot over medium-high heat. Saute onion in hot oil until softened, about 5 minutes. Stir quinoa into onion; saute until toasted and fragrant, about 2 minutes.
• Pour broth into quinoa mixture; bring to a boil, reduce heat to low, cover the pot with a lid, and simmer until liquid is completely absorbed, about 20 minutes.
• Stir black beans, tomato, bell pepper, and avocado together in a bowl.
• Blend cilantro, lime juice, 2 tablespoons olive oil, Greek yogurt, chipotle pepper, 1 tablespoon reserved adobo sauce, honey, cumin, salt, and black pepper together in a blender until dressing is smooth.
• Pour dressing over black bean mixture; add quinoa and toss to coat.

CHIPOTLE SHRIMP SALAD

Steps:

• Blend together chipotle pepper, adobe sauce, lime juice, olive oil, and salt.
• Marinated shrimp in chipotle marinade for 15-30 minutes
• Sautee shrimp for about 60 seconds per side or until done.
• Chop shrimp and mix with mayo.
• Eat on gluten free bread or on top of salad.

P. F. CHANG'S CHICKEN WITH BLACK BEAN SAUCE RECIPE

Steps:

• Cut whole chicken breasts in half so you have 8 breast filets. Cut all breast filets on a bias. Marinate with 1 egg, 2 tablespoons canola oil and 1 tablespoon cornstarch. Heat wok until very hot. Add oil, then chicken and cook until opaque all over. Strain and remove excess oil from wok. Add ginger, scallion and stir-fry. Add chicken and garlic. Then add Peking Stir-Fry Sauce, fermented black beans and chicken stock. Add sugar, then a dash of white pepper. Thicken with a cornstarch slurry (thin paste of cornstarch and water) to your liking. This recipe yields ?? servings.

CHIPOTLE SHRIMP, BLACK BEAN-QUINOA SALAD, GRILLED CHAYOTE RECIPE

Steps:

• 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 in 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. This recipe yields 4 servings.

SHRIMP DELIGHT RECIPE

Steps:

• Saute onion, bell pepper, and shrimp in oleo. Season with salt and pepper (or for more New Orleans taste, season instead with Toni Cacharies seasoning, Zatarains creole seasoning, or McCormick's creole seasoning). Put in 9- by 13-inch pan, cover with foil, and bake at 350 degrees for 30 minutes. Then stir and cook for another 30 minutes or until rice is cooked. This recipe yields ?? servings.