Chipotle Shrimp Black Bean Quinoa Salad and Grilled Chayote
From chefmeow 17 years ago
- 10 minutes to make
- Serves 4
This recipe came from an estate sale that I purchased in Allen, Texas in 1991. I have not tried this but fully intend to.
Ingredients
- 1 pound cleaned peeled shrimp shopping list
- 1 teaspoon pureed canned chipotle chilies shopping list
- 1 cup cooked black beans shopping list
- 1 cup cooked quinoa shopping list
- 1 red bell pepper diced shopping list
- 1/2 red onion diced shopping list
- 4 tablespoons chopped fresh cilantro shopping list
- 6 tablespoons olive oil shopping list
- 4 tablespoons lime juice shopping list
- 2 ounces white wine shopping list
- 2 tablespoons chopped fresh garlic shopping list
- 2 chayote squash sliced shopping list
- 2 tablespoons butter shopping list
How to make it
- Combine black beans, quinoa, red bell pepper, red onion, cilantro, 2 tablespoons olive oil, 2 tablespoons lime juice, salt and pepper. Marinate squash in 2 tablespoons olive oil, 1 tablespoon garlic, 2 tablespoons lime juice, salt and pepper. Grill until soft. Sauté shrimp in remaining olive oil for 2 minutes then add garlic and sauté 1 minute longer. Add wine and chipotle chilies 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.
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