Sofrito Shrimp Burrito Bowls
Serving Size 4
Ingredients
- 1/4 cup Olive oil
- 1 lb/(16-20 count) Shrimp, peeled, deveined and tail removed
- 1 cup SupHerb Farms Fusions® Latin Sofrito
- 4 cups Cooked rice
- 1 cup Pico de gallo
- 2 cups Shredded lettuce
- 1 can (19 oz) Black beans, drained and rinsed
- 1/2 cup Sour Cream
- 1/2 cup Guacamole
- 1/4 cup Finely chopped fresh cilantro
Categories
Preparation
Preparation
- Heat oil in a large skillet set over medium heat. Cook shrimp and sofrito for 3 to 5 minutes or until sofrito is heated through and shrimp are curled and cooked through.
To Serve
- Divide rice among 4 bowls. Top with sofrito shrimp, pico de gallo, shredded lettuce, black beans, sour cream, guacamole, and cilantro.
Tips
- Sprinkle with crumbled feta cheese or queso fresco.
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