Mexican Rice Salad & Adobo Shrimp

Simplicity. We crave it in the kitchen and there are some blends in the The Spice & Tea Exchange® pantry that make cooking so easy. The Spice & Tea Exchange® Adobo Spice Blend is one of those blends! It’s what gives Mexican flavor to this simple rice salad, and is the star ingredient in the incredibly versatile Adobo dressing below.

Mexican-Rice-Salad-with-Adobo-Shrimp

The Adobo marinade in this recipe is ideal for a fast, easy dinner. It works perfectly for mild, white fish or shellfish. The acid in the lime and vinegar go to work instantly on the mild flesh, just as in ceviche. While that’s happening, the Adobo seasonings bloom, rounding out the flavor profile with spice and citrus notes. For a more intense flavor, we recommend steaming the shrimp. The Adobo spices cook onto the flesh in the steaming process and create a more intense Mexican flavor profile.

The Adobo dressing is about as easy as anything gets in the kitchen. Toss this citrus-based dressing with anything that is fatty – avocados, french fries, beans, and salads – as we did in the Mexican Rice Salad. That’s just the beginning. This dressing is the perfect finishing sauce to grilled meats like chicken or pork. Baste your meat just before it comes off the grill. Slice it down and use in tacos, burritos, or just eat it! Because we don’t mix it with olive oil, we don’t call this dressing a vinaigrette. You can if you like, however, we prefer to use this dressing by adding it to foods that already have fat or a good heartiness to them.

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

Mexican Rice Salad with Adobo Shrimp

Zesty, flavorful, and fun. Serve this dish warm or prepare ahead of time and served chilled. However you choose to make it, this Mexican Rice Salad with Adobo Shrimp is a delicious dish perfect for a quick dinner or tapas!

Ingredients:
From The Spice & Tea Exchange®Grilling Adobo Shrimp
4 tsp Adobo Spice Blend

From the Grocer
2 TBS lime juice
¼ cup rice vinegar
1 lb large shrimp (16-20 ct), peeled and deveined
Chopped romaine leaves
2 cups of prepared hearty grain such as farro (or Himalayan Red Rice)
14 oz can black beans, rinsed and drained
1 red bell pepper, finely chopped

Preparation:
COMBINE Adobo Spice Blend, lime juice, and rice vinegar. Reserve about half of the mixture to use later for dressing.
TOSS the remaining half with the shrimp. Set aside to marinate for about 15 mins.
HEAT a grill pan and spray with non-stick spray. Grill shrimp until pink and just cooked through, about 2 mins per side.
COMBINE chopped romaine leaves with 2 cups prepared farro or rice. Toss with black beans and red pepper. Add shrimp and dress with reserved Adobo dressing.
SERVE warm or chilled.

Yield: 4 servings
Total Time: 29 mins
Prep: 25 mins
Cook: 4 mins

Variation: Steamed Adobo Shrimp

Marinate the shrimp as directed in the recipe. Prepare a steamer basket and steam the shrimp until just cooked through, about 4 to 6 minutes. Zest a bit of lime over shrimp before serving. Serve with the Adobo dressing as a dipping sauce.

.   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .   .

by Chef Donna Desfor

To try our Adobo Spice Blend, visit spiceandtea.com. To learn more from Chef Donna, follow her on Facebook @ChefDonnaMarieDesfor.

 

Post Author: Spice & Tea

Leave a Reply

Your email address will not be published. Required fields are marked *