Sweet chili sauce is not too sweet, spicy, or salty–great for an instant glaze on the shrimp, in marinades, or as a dipping sauce for spring rolls or chicken kebabs. Find it in the international aisle of most supermarkets.
Serves 4 (serving size: about 1/2 cup beans, 1/4 cup rice, and 6 shrimp)
- 3/4 cup unsalted chicken stock
- 2 (15 oz.) cans unsalted kidney beans, rinsed and drained
- 1 1/2 tablespoons unsalted butter
- 5/8 teaspoon kosher salt, divided
- 5/8 teaspoon freshly ground black pepper, divided
- 2 teaspoons olive oil
- 1 pound medium shrimp, peeled and deveined (about 24)
- 1 1/2 tablespoons sweet chili sauce
- 1 (8.5 oz.) pkg. precooked brown rice
- 1 tablespoon chopped fresh cilantro
- 1 ripe avocado, sliced
- 2 tablespoons crumbled Cotija cheese
- 4 lime wedges
Bring stock and beans to a simmer in a small saucepan over medium heat. Cook 10 minutes, stirring occasionally. Remove pan from heat. Place bean mixture, butter, 3/8 teaspoon salt, and 3/8 teaspoon black pepper in the bowl of a food processor; process until smooth.
Heat a large nonstick skillet over medium heat. Add oil to pan; swirl to coat. Sprinkle shrimp with the remaining 1/4 teaspoon salt and remaining 1/4 teaspoon black pepper. Add shrimp to pan; cook 4 minutes, stirring occasionally. Remove pan from heat. Stir in chili sauce.
Heat rice according to package directions.
Divide bean mixture and rice among 4 shallow bowls; top evenly with shrimp, cilantro, and avocado. Sprinkle with cheese. Serve with lime wedges.
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