Thursday Kitchen ~ and Chipotle Shrimp Burrito Bowls

I hope everyone is well and made it to Thursday without any disasters. I've  had a productive.. and destructive day... as in... I juggled then smashed my favourite casserole dish. But at least I survived the ordeal... and it was just a "thing" and it can be replaced. It was very pretty though

It's been a busy baking day.. Two loaves of crusty bread... two Apple Pie Bread (moist .. packed with fruit and cinnamon.. delicious.. freezes well and uses store cupboard ingredients) and a surprise for MrD.. Baileys Chocolate Chip Cookies. Hes happy cos he knows I wont eat them and so they are all for him. 

Im also going to confess...that in my fifty something years.. I have never cooked shrimp/prawns. I have always shied away from them. Part of the reason could be that 30 years ago.. while on holiday in Newquay. Cornwall.. we took a walk down to the dock and watched the fishing boats come in with their hauls. All along the sea front they were selling seafood and my then husband bought a pot of prawns. I had a taste.. and I suddenly felt so sick... and with the smell of all the fish... I was so poorly. What I didnt know was that I was pregnant and so began weeks of very bad morning sickness. Seriously... who goes off coffee and bacon?? Thanks son!

But this week I relented.. mainly because MrD loves shrimp and made Chipotle Shrimp Burrito Bowls.. And I must say... it was rather delicious.. I was expectiong spicy... but it wasnt at all. So Shrimp is back on the menu

Is there a food you dont eat? Or cant even stand looking at as it makes you feel ill?

Chipotle Shrimp Burrito Bowls

1 lb. jumbo shrimp (approximately 24 shrimp) deveined and peeled

2 tablespoons, plus 2 teaspoons olive oil divided

3 tablespoons fresh lime juice about 1 medium lime

1-2 chipotle peppers in adobo sauce finely minced (about 1/-2-1 tablespoon)

1 teaspoon adobo sauce liquid from can of peppers

2 garlic cloves minced

2 teaspoons honey

3/4 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon cayenne pepper

Bowls

4 cups cooked rice white, brown or cauliflower
1 15 oz. can can black beans rinsed, drained and warmed
1-2 fresh tomatoes diced or 1 cup halved cherry tomatoes
1-2 large avocados thinly sliced
Fresh sweet corn from 2 cobs
4 green onions thinly sliced
1-2 tablespoons finely minced fresh cilantro
Lime wedges for serving

• Stir together 2 tablespoons of oil and all remaining “Shrimp” ingredients in a freezer size plastic bag or an airtight container. 
• Add shrimp, seal tightly and turn to coat. 
• Let the shrimp rest on the counter for 15 minutes.
• Heat a large stainless steel pan over medium-high heat. 
• Add the remaining 2 teaspoons of olive oil to the pan and swirl to coat.
• Add shrimp in a single layer and discard any remaining marinade.
• Let shrimp cook for 2 minutes 
• Turn over and cook an additional 1 minute or until they’re pink. 
• Increase the heat to high for 30-60 seconds to slightly reduce any liquids. 
• Remove shrimp from the pan when they’re finished cooking.
• Divide rice between 4 bowls and top with shrimp and other desired Burrito Bowl ingredients. 
• Drizzle with Ranch or dressing of your choice. 
• Shrimp can also be served on top of a salad or in wraps.

Enjoy!

Love and Hugs

Phoebe x