- 8 oz. large shrimp, peeled and deveined
- 1 tsp. Penzeys Southwest Seasoning - or similar seasoning blend
- ¼ cup roasted green chiles - from a jar or can is fine
- >2 teaspoons olive oil
- ¾ cup leftover rice
- 1 cooked cob of corn, kernels removed (about ¾ cup)
- 2 green onions, sliced
- ¾ cup cooked black beans
- 6 oz. mixed cherry tomatoes, halved
Toss the peeled and deveined shrimp with the Southwest Seasoning and green chiles; set aside.
Heat a nonstick skillet over medium-high heat with the olive oil in it. Add the rice and stir-fry it for 5 minutes before adding the seasoned shrimp and cooking, stirring constantly, until the shrimp is cooked through. Add the corn kernels, green onions, and black beans and cook, stirring constantly, for another 2-3 minutes or until everything is cooked through and warmed. Remove from the heat and toss the halved tomatoes into the skillet and toss a bit to warm and coat with seasonings.
Place the greens in the bottom of a shallow serving bowl and arrange the contents of the skillet over the top of the greens. Serve immediately.
- Yields: 4 servings
- Preparation Time: 30 minutes
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