Shrimp Lomo Saltado

Shrimp Lomo Saltado With Chimichurri Mayo, Rice, and Potatoes

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PREP TIME: 10 Minutes/ COOK TIME: 35 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1050/ Protein 38g

DIFFICULTY LEVEL: Medium 

INGREDIENTS: Red Onion, Shrimp, 1/4 Cup Tomato Paste, Potatoes, 3/4 Cup Jasmine Rice. 1 TSP Cumin, 2 TBSP Soy Sauce, 2 TBSP Mayo, 1 TSP Dried Oregano, 1 TSP Sriracha, 1/4 Cup Chimichurri Sauce, 1/8 Cup Sherry Vinegar

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Step 1:

Adjust rack to top position, and preheat oven to 425

Wash and dry produce

Dice potatoes

Toss with a large drizzle of oil, oregano, and 1/4 TSP of salt and pepper

Roast for 25 minutes

Halve peel, and cut half the onion into 1/2 inch wedges

Step 2: Cook Rice

While potatoes roast, in a small pot combine 2 TBSP of 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: Mix Chimichurri Mayo

In a small bowl, combine Chimichurri and mayo

Set aside until ready to serve

Step 4: Start Lomo Saltado

Heat a drizzle of oil in a large pan over medium heat

Add onion wedges, stirring occasionally

Cook for 6 minutes

Add tomato paste, and cook for 1 minute

Add shrimp, cook for 4 minutes

Step 5: Finish Lomo Saltado

Add cumin, soy sauce, 1/2 cup water, 2 tsp vinegar, and 1/2 TSP sugar to pan with shrimp mixture

Cook for 2 minutes

Season with 1/4 TSP of salt and pepper

Step 6: Finish and Serve

Fluff rice with a fork

Divide rice and potatoes between plates in separate sections

Top potatoes with Lomo saltado

Drizzle with Chimichurri Mayo and Sriracha

Serve Hot and Enjoy!