Shrimp Fajita Bowls
Shrimp Fajita Bowls With Blue Tortilla Chips, Pico and Chilli Lime Crema
PREP TIME: 10 Minutes/ COOK TIME: 45 Minutes
SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 970/ Protein 46g
DIFFICULTY LEVEL: MediumINGREDIENTS: Long Green Pepper, Onion, 1 TBSP Southwest Spice Blend, Tomato, 1 TSP Chili Powder, 1/4 Cup Monterey Jack Cheese, 1/2 Cup Cotija Cheese, Jalapeños, Blue Corn Tortilla Chips, 1 TBSP Vegetable Bouillon Paste, Cleaned Shrimp, 3 TBSP Sour Cream, 3/4 Cup Jasmine Rice, Lime
Step 1: Prep
Wash and dry produce
Dice tomatoes
Halve, peel, and thinly slice onion. Mince a dew slices until you have 2 TBSP
Zest and Quarter Lime
Mince Jalapeño
Halve, core, and thinly slice green pepper into strips
Step 2: Cook Rice
In a small pot combine, 2 TBSP butter, 1.25 cups of water, rice, and 1/4 TSP of salt and pepper
Bring to a boil
REDUCE HEAT TO LOW AND COVER
Simmer for 15 minutes
Keep covered and off heat until ready to serve
Step 3: Make Pico and Crema
While rice cooks, in a small bowl combine tomato, minced onion, squeeze of lime juice, jalapeno, and 1/4 TSP of salt and pepper
In a separate bowls, combine sour cream, a squeeze of lime juice, and a pinch of chili powder. Season with 1/4 TSP of salt and pepper
Stir in 1 TSP at a time until mixture reaches a drizzling consistency
Step 4: Cook Vegetables
Heat a drizzle of oil in a large pan over medium heat. Add sliced onion, green pepper, and season with 1/4 TSP of salt and pepper
Cook for 7 minutes
Turn off heat, transfer to a medium bowl
Cover to keep warm
Step 5: Cook Chicken
Heat a drizzle of oil in pan used for vegetables over medium heat
Add chicken in a single layer and season with southwest spice blend, and remaining chili powder
Cook for 6 minutes
Stir in bouillion paste, and a splashbof water
Cook for 2 minutes
Turn off heat, season with 1/4 TSP of salt and pepper
Step 6: Finish and Serve
Fluff rice with a fork
Divide rice between bowls, and top with chickenand vegetables. Drizzle with crema. Top with Monterey jack cojita cheese, and Pico de Gallo
Serve with tortilla chips, and remaining lime wedge on the side
Serve hot and enjoy!
