Shrimp Bowl Recipe Card

Makes four servings

One can yellow corn

One can or one cup frozen peas

One bell pepper

One onion (or two cups of a frozen bell pepper and onion mix)

Four servings of shrimp

Four servings of rice

Four servings of beans

Cook the rice in your preferred method. This is one of the only times you’ll see me do this, but I cook the rice plain, without any seasonings, for this recipe. The other elements of this dish have enough flavor that the rice doesn’t really need anything.

Cook the beans in your preferred method. I like to boil them with bell pepper and onion, and I’ve come to prefer cooking a big batch of dry beans and freezing some. Doing this lets me take advantage of the price decrease of dry beans versus canned, and also gives me the convenience of having prepared beans on standby.

Defrost, if needed, your shrimp. Peel and de-tail, if needed. Sprinkle with one packet of Sazon and set in the fridge to marinate, at least 30 minutes but preferably longer.

Chop bell pepper and onion. I like a pretty rough chop for this recipe, as it gives a better bite, but you can cut them as small as you like. 

Saute in hot cooking oil. Add salt and pepper, and your preferred seasonings. I like chili powder, cumin, smoked paprika, and oregano. 

When the onion starts to go translucent, add about half a cup of water, the peas, and the corn, and cover. Let simmer for 3-5 minutes, then remove lid. If pepper and onion are tender, remove from the heat. If not tender, add a little more water and continue to simmer until tender.

Saute the shrimp in a little cooking oil. Sometimes I cook them in the remaining seasonings from the pepper and onions, it depends on . Cook the shrimp, stirring frequently, until done. 

Assemble everything, sprinkle with cheese, and enjoy!

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