Tuesday, February 16, 2016

Sun-Dried Tomato Shrimp Bowls


I'm not a big fan of tomatoes. But sun-dried tomatoes aren't really tomatoes.  Once they're dried, they turn into this chewy deliciousness, and have no resemblance to their normal squishy, slimy selves.
So, if you're not a fun of tomatoes, try this recipe.  I think you might surprisingly like it.

Sun-Dried Tomato Shrimp Bowls
(serves 6)

1/3 cup oil-packed sun-dried tomatoes, oil included
2 cloves garlic, minced
16 oz. cooked shrimp (70-90 lb)
1 tsp chili powder
1 tsp salt
2 tbs lime juice
2 cups broccoli slaw mix
1 recipe cilantro lime cauli-rice
(found HERE)

Dressing: 
In a separate bowl, mix together:
2/3 cup chunky salsa
1/3 cup dump ranch
(favorite recipe found HERE)

Heat tomatoes.  Add shrimp, minced garlic, chili powder, and salt.  Cook and stir 4-5 minutes until heated through.  Remove from heat; stir in lime juice. Serve over cauli-rice and broccoli slaw; drizzle with dressing.

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