As I’ve mentioned before, when Cristina is teaching Zumba I am often on dinner duty. I often will put something together on the fly from ingredients that we happen to have available in the refrigerator. This is one of those recipes and turned out to definitely be a keeper! It’s healthy, hearty, and delicious, packed with protein and my favorite super fruit, avocado!
- 1 pound shrimp, peeled and de-veined
- 1 avocado, cubed
- 1 tablespoon of chipotle spice
- Dash of crushed red pepper (to taste)
- Juice of 3 limes
- 1 whole onion, chopped
- 2 tablespoons olive oil
- Salt & pepper
- 1/2 cup white wine
- 1 cup brown rice
Begin by cooking the brown rice, using one cup of rice to two cups of water. Bring to a boil and then let simmer for about 40 minutes, stirring occasionally.
Once the rice has only about 10 minutes or so left, heat a large sauté pan over medium-high heat. First add the olive oil and then the onions, salt, black pepper, and crushed red pepper, to taste. Once the onions start to get translucent,add the shrimp, lime juice, chipotle, and white wine. Cook until the shrimp are pink on both sides and then reduce to low heat. Simmer to let the sauce cook down for another few minutes. Once melded, add the avocado and mix up until it is distributed evenly.
Serve the shrimp over the rice and enjoy!