RECIPE: Blackened Shrimp Buddha Bowl
Buddha Bowls are a new favorite dinner option at our house. Bowl of rice, a healthy protein, and topped with various veggies and VOILA! A healthy dinner.
This is made with a blackening spice from Paul Prudhomme's family cookbook. I always try to have it on hand in the spice cabinet. It's great to throw on fish or chicken. and grill it up in a pinch.
Easy and healthy for dinner? Oh, let's add delicious. Win, win.
Blackened Shrimp Buddha Bowl
1 lb. shrimp peeled and deveined, tails removed
1 1/2 tablespoons of blackening spice (see below)
2 cups of cooked rice
2 tablespoons of olive oil divided
1 cup of corn kernels
1 red pepper, finely diced
2 tablespoons chopped cilantro
juice of a lime, divided. You may not use all of it.
1 avocado, sliced
Prep the dressing:
Whisk together 1 tablespoon of olive oil, juice of half a lime, salt and pepper to taste, 1/2 teaspoon of honey. Taste this and see if you want a little bit more acid by adding a touch more lime juice or more sweet by adding a drizzle more of honey. Set aside.
Toss the shrimp with the blackening spice and let sit for a couple hours in the fridge.
Mix the corn with the red pepper and place on a foil-lined baking sheet spray with olive oil spray. Sprinkle salt and pepper and roast in the oven for about 20 to 30 minutes at 400˚ until vegetables are turning brown and caramelized. Take out of the oven and cool down.
Heat the remaining 1 tablespoon of olive oil in a heavy skillet and add the shrimp. Brown the shrimp in the olive oil just a few minutes on each side until they're cooked through and opaque. When the rest of vegetables or cooled down toss with the lime dressing. Reserve extra lime dressing for serving. Serve shrimp over rice with a dollop of the corn salad and sliced avocados.
Blackening spice for fish
From the Prudhomme family cookbook
Great to have on hand, store in an airtight container for a month
1 tablespoon of sweet paprika
1/2 teaspoons of salt
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of ground red pepper preferably cayenne
3/4 teaspoon of white pepper
3/4 teaspoon of black pepper
1/2 teaspoon of dried thyme leaves
1/2 teaspoon of dried oregano leaves
Mix together and keep an airtight container and label with date.