Food recipes
Mexican Shrimp Cobb Salad
For the Shrimp: 16 oz cooked superior shrimp, peeled Chipotle chili powder to taste 1 tbsp lime juice Salt to taste For the Salad: 6 cups romaine lettuce, shredded 15 oz black beans, rinsed and drained 1 cup grilled c...
For the Shrimp:
16 oz cooked superior shrimp, peeled
Chipotle chili powder to taste
1 tbsp lime juice
Salt to taste
For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I applied Investor Joe’s frozen roasted corn)
2 tbsp red onion, separated
2 tbsp cilantro, chopped
Juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup decreased bodyweight Sargento Mexican mixture shredded cheese
Directions:
Rinse shrimp and chop into hefty chunks. Throw shrimp with a small salt, chipotle chili pepper, and fresh lime juice.
Blend worn out beans, corn, red onion, cilantro, lime juice and salt to taste.
In a higher glass trifle dish or distinct bowl, layer salad ingredients beginning with the lettuce, black bean blend, cucumber, tomatoes, avocado, cheese and shrimp on top.
16 oz cooked superior shrimp, peeled
Chipotle chili powder to taste
1 tbsp lime juice
Salt to taste
For the Salad:
6 cups romaine lettuce, shredded
15 oz black beans, rinsed and drained
1 cup grilled corn kernels (I applied Investor Joe’s frozen roasted corn)
2 tbsp red onion, separated
2 tbsp cilantro, chopped
Juice of 1/2 lime
1 seedless cucumber, diced
2 cups diced tomatoes
1 ripe hass avocado, diced
1 cup decreased bodyweight Sargento Mexican mixture shredded cheese
Directions:
Rinse shrimp and chop into hefty chunks. Throw shrimp with a small salt, chipotle chili pepper, and fresh lime juice.
Blend worn out beans, corn, red onion, cilantro, lime juice and salt to taste.
In a higher glass trifle dish or distinct bowl, layer salad ingredients beginning with the lettuce, black bean blend, cucumber, tomatoes, avocado, cheese and shrimp on top.