Prawn Burrito Bowls

Tasty, colourful ingredients you might wrap into a burrito, nicely arranged and served in a bowl. Serve with tortilla chips, for scooping up some of the items in the bowl.

Recipe - Quality Foods

Prawn Burrito Bowls

Prep Time30 Minutes

Servings2

Cook Time20 Minutes

Ingredients

1 tsp chili powder

1/2 tsp ground cumin

1/2 tsp oregano

12 to 14 cooked, peeled medium or large prawns or shrimp, thawed if frozen, and patted dry

1 cup long grain white rice (see Options)

1 1/2 cup cold water

2 Tbsp olive oil

1/2 cup frozen corn kernels, thawed

3/4 cup canned black beans, rinsed and drained well (see Note)

1/2 cup diced poblano or green bell pepper (see Note)

hot pepper sauce, such as Tabasco, to taste (optional)

1 small, ripe avocado, quartered lengthwise, peeled, pitted and cubed

1/3 to 1/2 cup grated cheddar cheese, or to taste

fresh tomato salsa

sour cream

and small cilantro sprigs or microgreens, to taste (see Note)

4 lime slices

tortilla chips, to taste

Directions

Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.

Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.

When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.

Nutritional Information

Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.

Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.

When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.

To serve, divide rice between two large shallow bowls. Divide and arrange the prawn mixture one side of each bowl. Set and mound avocado, cheese, salsa, sour cream and cilantro sprigs (or microgreens) on the other side of the bowls. Garnish with lime slices and serve the bowls with tortilla chips.

Note: You’ll need a 14 oz. (398 mL) can of black beans to get the amount needed here. The leftovers can be refrigerated or frozen for another use. Fresh tomato salsa is sold in our Deli Department. Poblano pepper is sometimes labeled a passilla pepper. It, and the microgreens, is sold in our Produce Department.

Options: Long grain brown rice could be used in place of the white. If you make that switch, increase the amount of water used to 1 3/4 cups and cooking time to 35 to 40 minutes.

30 minutes

Prep Time

20 minutes

Cook Time

Servings

Directions

Combine chili powder, cumin and oregano in a bowl large enough to hold the prawns (or shrimp). Add the prawns (or shrimp) and toss to coat. Refrigerate prawns until needed.

Put rice and water in a small pot and bring to a boil over high heat. Cover rice, reduce the heat to its lowest setting, and cook, undisturbed, 15 minutes, or until the rice is tender.

When rice is almost cooked, heat oil in a large skillet set over medium high. Add the corn, beans and poblano (or green bell) pepper and cook 2 minutes. Now add the prawns (or shrimp) and hot pepper sauce, if using, and cook 2 minutes more, or until prawns (or shrimp) are heated through. Remove skillet from the heat.