Southwestern Shrimp Bowl

Updated at: Thu, 17 Aug 2023 12:04:19 GMT

Step 1

1) Vacuum seal 1 lb shrimp with 1 tbsp southwest seasoning mix and 1 tbsp vegetable oil. Place shrimp in a Suvie pan, cover with water, and load into the bottom zone of Suvie.

Step 2

2) Place corn and beans in a second Suvie pan, season with salt and pepper to taste and load into top zone of Suvie. Enter cook settings and cook now or schedule. Suvie Cook Settings Bottom Zone: Sous Vide at 125°F for 45 minutes Top Zone: Sous Vide at 125°F for 45 minutes

Step 3

3) Place 1 cup quinoa in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring the pot is centered on the hot plate. Input settings and cook now or schedule. Suvie Starch Cooker Settings Grains, Quinoa, 1 cup

Step 4

4) During the cook combine ½ cup apple cider vinegar, 1 cup warm water, 1 tbsp sugar and 1½ tsp salt in a medium bowl. Stir until sugar is dissolved. Add red onion to the bowl. Allow the onions to rest for at least 15 minutes or up to 2 hours.

Step 5

5) After the cook, remove all pans from Suvie. Remove quinoa and fluff with a fork. Stir corn and beans into the quinoa and season with salt and pepper to taste.

Step 6

6) To assemble, divide the quinoa, beans and corn between four bowls. Place shrimp on top with tomatoes, avocado (or guacamole), pickled onions, shredded romaine, tortilla strips, and a squeeze of lime juice.

↑Support creators by visiting their site 😊

0 liked

0 disliked