Thursday, March 3, 2011
Adobo Shrimp over Rice
Since I didn't want to go to the grocery store, I had to make due with what was in my fridge. I sauteed frozen corn and fresh shredded broccoli and carrots with chipotles in an adobo sauce. After a few minutes I added in some shrimp and a little extra adobo sauce. In a separate pot I cooked some white basmati rice. Chipotles in adobo is a traditionally Spanish/Latin American flavor, while basmati rice is more Pakistani/Indian ingredient. It might seem like a strange combo, but I like it because basmati is lighter and fluffier than traditional rice. Overall, this is another quick and healthy weeknight meal.