Chipotle Shrimp Bowl with Fuego Salsa

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I have been a Chipotle fan ever since abandoning the freshman dorm cafeteria after week one at the University of Texas. Without a car, I yearned for a substantive yet simple, heavily guac-focused Mexican meal. The Chipotle bowl saved me in the categories of consistency and convenience. But recently, I decided to create a healthier version of the staple. My recipe calls for a mild layering of essential ingredients; so if you need a kick, add a few slices of fresh jalapeños on top? Go for it!

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Makes 2 servings

1/2 large avocado, thinly sliced 2 cups brown rice, steamed 1 cup black beans, drained and rinsed 2 tablespoons olive oil 10 large shrimp, peeled and deveined 1 shallot, thinly sliced 2 tablespoons Fuego salsa Salt and pepper

1. In a small saucepan, heat 1 tablespoon oil over medium heat. Add shallot and cook until translucent. Add black beans and stir together, turning heat down to low to warm the mixture.

2. In a separate saucepan, heat remaining oil over medium heat and add shrimp. Stir and cook until cooked through, approximately 5 minutes.

3. Arrange each bowl as follows: 1 cup brown rice, 1/2 cup black bean mixture, 5 shrimp, slices of avocado, and a drizzle of salsa.