Adobo Shrimp Black Beans Recipes

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GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!

Provided by Sahara B

Categories     Main Dish Recipes     Bowls

Time 1h10m

Yield 4

Number Of Ingredients 25



Grain Bowl with Blackened Shrimp, Avocado, and Black Beans image

Steps:

  • Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
  • While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
  • Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
  • Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
  • Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
  • Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g

1 ⅛ cups water
½ cup dirty rice mix (such as Zatarain's® Dirty Brown Rice)
1 pound large shrimp, peeled and deveined
1 tablespoon chili powder
2 teaspoons paprika
1 ½ teaspoons cumin
1 teaspoon onion powder
1 teaspoon salt
¼ teaspoon ground black pepper
2 tablespoons olive oil
1 (15 ounce) can corn, drained
1 red bell pepper, diced
¼ cup chopped fresh cilantro
1 lime, juiced
1 tablespoon olive oil
1 avocado
¼ cup chopped fresh cilantro
¼ cup plain Greek yogurt (such as Chobani®)
1 clove garlic
3 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
1 (15 ounce) can black beans, drained
1 avocado, sliced
1 lime, cut into wedges

SHRIMP IN ADOBO

Categories     Low Cal     High Fiber     Cinco de Mayo     Dinner     Shrimp     Healthy     Low Cholesterol     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9



Shrimp in Adobo image

Steps:

  • Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
  • Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
  • Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
  • Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.

6 dried ancho chiles, stemmed
4 garlic cloves
1/4 cup apple cider vinegar
2 teaspoons kosher salt plus more for seasoning
1/2 teaspoon dried oregano, preferably Mexican
1/2 teaspoon ground cumin
1/2 teaspoon sugar
2 pounds small or medium uncooked shrimp, preferably wild American, peeled, deveined, cut into 1/4" pieces
Ingredient info: Dried ancho chiles are available at specialty foods stores, Latin markets, and some supermarkets.

ADOBO STYLE SHRIMP (FILIPINO)

Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!

Provided by cali_love

Categories     Filipino

Time 11m

Yield 2-4 serving(s)

Number Of Ingredients 10



Adobo Style Shrimp (Filipino) image

Steps:

  • Wash shrimp and cut off whiskers. Drain.
  • Place in pan or wok, add all ingredients except sugar and cooking oil.
  • Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
  • Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
  • Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
  • When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
  • [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
  • [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
  • Put on serving platter and garnish with chopped scallions (optional).
  • Serve with steamed Jasmine rice.

1 lb medium shrimp, unshelled
1/2 cup vinegar
1/4 cup water
1/8 cup soy sauce
5 garlic cloves, minced
1 tablespoon salt
1 teaspoon pepper
2 tablespoons cooking oil (or as you see fit)
1 tablespoon sugar
2 tablespoons scallions, to garnish (optional)

ADOBO GLAZED LOBSTER ON FILLED BLACK BEAN AREPAS

Provided by Food Network

Time 6h

Yield 4 servings

Number Of Ingredients 48



Adobo Glazed Lobster on filled Black Bean Arepas image

Steps:

  • Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.
  • To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens.
  • To make the salsa, heat a large skillet with the olive oil. Saute the bacon, chile, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked.
  • For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.
  • To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro.

4 lobster tails, shell removed
5 ounces sweet corn
2 1/2 ounces masa corn flour
1 1/2 ounces Monterey Jack
1 tablespoon hot water
1 teaspoon sugar
Salt
3 ounces bacon, diced
3 ounces white onion, diced
2 tablespoons minced garlic
3 ounces celery, diced
1 serrano chile
1-ounce cilantro, finely chopped
10 ounces black beans
2 quarts chicken stock
2 ounces olive oil
2 ounces bacon, diced
1 habanero chile, diced
1 clove garlic, minced
2 tablespoons butter
2 tablespoons sugar
1 celery stalk, diced
1 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 teaspoons wine vinegar
1 bay leaf
1 teaspoon cayenne pepper
1 teaspoon black pepper
1 tablespoon thyme
1 tablespoon basil
1 tablespoon oregano
8 ounces chicken stock
5 pounds tomatoes, peeled and diced
5 guajillo chiles, seeded
2 ancho chiles, seeded
2 cloves garlic, minced
1 white onion, diced
1/2 teaspoon black peppercorns
1 1/2 teaspoons marjoram
1 1/2 teaspoons oregano
1 1/2 teaspoons thyme
1 1/2 teaspoons cumin
1 plum tomato, roasted and peeled
2 ounces butter
1/2 ounce red wine vinegar
Balsamic vinegar
Fried cilantro leaves

ADOBO RICE AND BLACK BEANS

Provided by Robin Miller : Food Network

Categories     side-dish

Time 15m

Yield 4 servings

Number Of Ingredients 4



Adobo Rice and Black Beans image

Steps:

  • Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

1 1/2 cups water
1 cup instant brown rice
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon adobo seasoning with cumin

BLACK BEANS IN CHIPOTLE ADOBO SAUCE

The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.

Provided by EmilyStrikesAgain

Categories     Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10



Black Beans in Chipotle Adobo Sauce image

Steps:

  • Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
  • While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
  • Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

2 (15 ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce

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