Recette de bol de burrito aux crevettes fumées
Ingredients
For the Prawns:
1 Lb large prawns - shells off and cleaned
1 Tsp Canola oil
2 Tbsp of your favourite BBQ Rub
1 Lime - zested and juice from half of it
For the Burrito Bowl:
Shredded lettuce
Brown rice
Diced tomatoes
Corn
Black beans
Avocado
Ranch dressing
Cilantro
Lime wedges
Preparation
Start out by loading your Bradley Smoker with Beer Pucks and preheating it to 250ºF (121.1°C). While that’s happening, in a bowl mix together all of the ingredients for the Prawns. I used a spicy BBQ Rub for mine, but use whatever makes you happy!
When the smoker comes to temp, place the seasoned Prawns on a rack and place it at the top of the Smoker. This will go for 20-30 min, or until they turn pink! Remove from the smoker and begin to make your bowl!
Start by adding a layer of lettuce to the bottom of the bowl, then using whatever toppings you would like. Place the Prawns on the top of the Burrito bowl, and finish with ranch and a squeeze on the lime! Dig in!
Enjoy!
Recipe by: Cory Walby – Saturday Night Test Kitchen
Bière
Bois
Bisquettes de bière pour aliments fumés infusés au houblon. Parfait pour le bœuf, le poulet, les côtes levées ou les saucisses.
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