Hey Ya'll

I love to cook. It is an expression of love for me. I hope you will enjoy the recipes I post. May the Lord bless and keep each of you!



Prov. 31:15 She rises while it is yet night and provides food for her household and portions for her maidens.

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Thursday, May 4, 2017

Spicy Shrimp Burrito Bowl With Sweet Herb Rice and Black Bean Corn Salsa





















"'See now that I, even I, am he, and there is no god beside me; I kill and I make alive; I wound and I heal; and there is none that can deliver out of my hand.  - Deuteronomy 32:39





4 c cleaned,  tail off shrimp, season and set aside

Seasoning for Shrimp

1 1/2 t Ancho chili powder
1 t Garlic granules 
1 1/2 t Toasted cumin
Pinch red pepper flakes
Mix spices and sprinkle on shrimp.
Oil for sautéing 
Sauté shrimp quickly in hot oil. 2 1/2 minutes each side. Do not over cook. They will resemble grilled shrimp.

Black Bean Corn Salsa

3 ears fresh corn, microwave, shaved 
1 can black beans, drained and rinsed
1 tomato, chopped
1/2 red onion, diced
1 tiny lime, juiced 
1/2 t Garlic 
1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano
Mix together, cover, set aside.

Sweet Herb Rice

2 c cooked rice, done according to box directions and set aside
1 t Fresh Spice mix, cilantro, sage, sweet basil, Rosemary, oregano
1 tiny lime, juiced 
1 T sugar
Smoked Salt and pepper
After rice is slightly cooled, salt/pepper, add herbs, lime juice and sugar.

Toppings

Sliced avocado, cheese and sour cream
To serve place rice on bottom of bowl, then using a third measure scheme add the shrimp, avocado, and salsa, topping with cheese and sour cream.

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