This grain bowl is inspired by the flavors of the Southwest and uses quick-cooking shrimp and pantry staples to create a flavorful lunch that you’ll want to eat all week long. Caramelized onions ...

Welcome back to your monthly dose of doable healthy meals! For June, I’ve added a Southwest Shrimp Kale Salad with homemade ...

If shrimp and grits is a dish you enjoy ... and a couple of slices of creamy avocado. Serve this southwestern grain bowl with a few dashes of hot sauce or topped with salsa.

Even seafood can be served on this week’s menu with Curry’s Southwest shrimp quinoa bowl. You’ll make enough for five servings that can easily feed the entire family or be reheated for a ...

tofu or shrimp. This recipe is influenced by Southwestern cuisine. You can play with the ingredients and mix and match to your preference. Tofu, the main protein in the bowl, is a wonderful vessel ...

Drain on paper towels and sprinkle with salt. Preheat a grill pan. In a medium bowl, toss the shrimp with the 1 teaspoon of vegetable oil and the chipotle chile powder. Season the shrimp with salt.

This shrimp salad is served in a bowl made from fresh, tender Bibb lettuce — small, round and crisp, and part of the butterhead variety. I always keep frozen shrimp on hand for a quick meal ...