SKU: RCPE-0004

Chipotle Shrimp Rice Bowls (Recipe Bundle - Serves 4) SKU: RCPE-0004 𝗪𝗵𝗮𝘁'𝘀 𝗶𝗻𝗰𝗹𝘂𝗱𝗲𝗱 𝗶𝗻 𝘆𝗼𝘂𝗿 𝗯𝘂𝗻𝗱𝗹𝗲 • Raw Peeled & Deveined Tail-On White Shrimp - 0.90kg • Minute rice - 700g • Red Onion - 1lb • Grape Tomatoes - 1 Pint • Limes - 2 Piece • Organic Cilantro - 1 Bunch • Hellmanns Sauce Style Mayonnaise (Chipotle) - 340ml • Corn - 1 Piece 𝗧𝗵𝗲 𝗥𝗲𝗰𝗶𝗽𝗲 • Shrimp - 2lb • Rice - 1 ½ cups • Red Onion - 1lb • Grape Tomatoes - 1 Pint • Limes - 2 whole • Corn - 1 corn • Cilantro - 7g • Chipotle Mayo - 5 tbsp Additional ingredients you'll need: • Salt and Pepper • Oil • Butter - 2 tbsp • Sugar - 1 tsp 𝗟𝗲𝘁'𝘀 𝗴𝗲𝘁 𝗰𝗼𝗼𝗸𝗶𝗻𝗴: RICE, NICE & EASY a. Pour 2 cups of water into a medium pot, cover, and bring it to a boil. Let it get nice and bubbly b. Once it's boiling, stir in the rice, drop the heat to low, cover, and let it do its thing for 12-15 minutes until the water disappears and the rice is fluffy and tender c. Remove from heat but keep it covered - warm rice is happy rice PREP THE PARTY a. Wash and dry all produce b. Shave the corn: Stand the cob upright in a large bowl or on a cutting board (tip-down, base-up). Using a sharp knife, slice down along the cob to remove the kernels. Rotate and repeat until all kernels are off c. Peel and chop up the onions into ¼ inch pieces d. Grab a small fistful of cilantro and give it a rough chop (don't pack it like a snowball - light and loose!) e. Cut the tomatoes into little ¼ inch pieces f. Zest your lime first (it's easier that way), and then juice it SIZZLE THOSE VEGGIES a. Heat a large non-stick pan over medium-high heat. Once it's hot, drizzle in 2 tbsp of oil and toss in your shaved corn kernels, just enough to get that nice charred look. Stir every now and then until you see a bit of colour b. Toss in your onions and sauté until soft and golden, about 3-4 minutes Season with a pinch of salt and pepper. Once it's all smelling amazing, transfer to a bowl and let it cool slightly c. Give your pan a quick wipe - you'll need it again soon NOW THE STAR OF THE SHOW, THE SHRIMP a. Give those shrimp a rinse, then pat them dry with paper towels Season with salt and pepper to your heart's desire b. Reheat your same pan over medium heat. Once hot, melt 1 tbsp of salted butter c. Carefully add your shrimp (don't overcrowd the pan!). Cook for 3 minutes per side. They should turn pink, slightly firm, and have a gentle char. If they curl into little commas, congrats - you nailed it MAKE THAT SALSA SHINE a. In a medium bowl, combine your tomatoes, half the cilantro, half the lime zest, 1 tsp of sugar, 1 tbsp of lime juice, and the cooled corn-onion mix. Season with salt and pepper b. Stir it up and taste - adjust lime or salt as needed. It should be bright, punchy, and a little sweet BRING IT ALL TOGETHER a. Fluff up your rice with a fork, then mix in the remaining lime zest and 1 tbsp of butter until melty and fragrant b. Scoop the rice into four bowls c. Top each with a generous spoonful of your salsa, a layer of juicy shrimp, and a drizzle of chipotle mayo. Sprinkle the rest of that fresh cilantro like confetti ENJOY!