Baja Shrimp and Black Bean Bowl
Chili-lime black beans with grilled shrimp and onions, topped with creamy cilantro-garlic sauce.
1 pch Santiago® Seasoned Vegetarian Black Beans, prepared
2 Tbsp chili powder
2 Tbsp lime juice
5 oz vegetable oil
2 each yellow onions, sliced thin
2 1/2 lbs shrimp, peeled, deveined, grilled
1 bunch cilantro
1 clove garlic
1/4 cup mayonnaise
1 Tbsp sour cream
1 Tbsp water
Salt and pepper
- Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions. Add chili powder and lime, stir to combine.
- Heat 1 oz. canola oil in large sauté pan or flat top grill over medium-high heat. Add onions and cook until soft and starting to brown, about 10 min. Add grilled shrimp and transfer to steamtable pan and hold warm.
- Blend cilantro, garlic, sour cream, mayonnaise, water and remaining oil until smooth. Season to taste with salt and pepper. Hold chilled for service.
- Bowl assembly: In an individual serving bowl, add 1 cup chili-lime black beans, 1/2 cup shrimp and onion mixture and top with 1 oz. cilantro-garlic sauce.