Pineapple burrito bowl with avocado crème and shrimp
Pineapple burrito bowl with avocado crème and shrimp
1hr 5 minutes
Total Time
710
Calories
4
Servings
Ingredients
4 large wholegrain tortillas (approx. 20 cm in diameter) or 200 g rice, uncooked
2 DOLE BE Exotic! avocados
3 tbsp soy cream for cooking
A pinch of salt
A pinch of pepper
⅔ Dole Organic pineapples
5–6 tbsp oil
2 cloves of DOLE GO Organic! garlic
700 g shrimp
400 g DOLE GO Organic! tomatoes
½ a bunch of chopped coriander
1 chilli
1 tbsp honey
Method
To shape the tortillas into bowls, place the tortillas one after the other into a small bowl, fold the edges upwards in the bowl and roast in a pre-heated oven at 200°C for around 8 minutes. Allow to cool and set aside. If you are having rice instead, place the rice in a pot on the hob and boil for 10-12 minutes.
Halve and destone the avocados and finely pureé the flesh along with 2 tbsp of lemon juice. Stir in the soy cream and season with salt and pepper.
Cut off the pineapple skin, halve the pineapple and remove the core. Cut the pineapple halves into slices. Roast the pineapple slices on both sides on a griddle pan that has been brushed with oil.
Peel and chop the garlic. Peel the shrimps and fry them with the garlic and 2 tbsp of oil for 3 minutes on each side. Season with 2 tbsp of lemon juice, salt and pepper. Wash the tomatoes and halve them.
For the dressing, wash the coriander and chop it. Deseed and chop the chilli and mix with the honey, 3 tbsp of oil, 4 tbsp of lemon juice and chopped coriander.
Fill the tortilla bowls with tomatoes, grilled pineapple, shrimp and avocado crème, and drizzle with the dressing (add rice, if using).
