Cuban Shrimp Bowls

Name: Cuban Shrimp Bowls
Cook time: 15 min
Total time: 15 min
Ingredients: 1 lb. Trader Joe's red Argentinian shrimp; 1 tbsp olive oil; 1 cup Trader Joe’s risoni, cooked according to package instructions; 1 tbsp Trader Joe’s cuban style citrusy garlic seasoning blend; 1 can Trader Joe’s Cuban style black beans, heated; 1/4 cup Trader Joe’s plantain croutons; Trader Joe’s cilantro dressing to taste; 1 mango, chopped; 1 red bell pepper, seeds and ribs removed, chopped; 1 jalapeno, seeds removed, finely chopped, optional; 1 tbsp cilantro leaves, chopped; juice of 1/2 a lime; salt to taste

Author

Ingredients

1 lb. Trader Joe's red Argentinian shrimp
1 tbsp olive oil
1 cup Trader Joe’s risoni, cooked according to package instructions
1 tbsp Trader Joe’s cuban style citrusy garlic seasoning blend
1 can Trader Joe’s Cuban style black beans, heated
1/4 cup Trader Joe’s plantain croutons
Trader Joe’s cilantro dressing to taste
1 mango, chopped
1 red bell pepper, seeds and ribs removed, chopped
1 jalapeno, seeds removed, finely chopped, optional
1 tbsp cilantro leaves, chopped
juice of 1/2 a lime
salt to taste

Directions

First make the mango salsa – in a small mixing bowl combine mango, red bell pepper, jalapeño, cilantro leaves, lime juice and salt. Cover and refrigerate until ready to use
Pat shrimp dry and season both sides with the citrusy garlic seasoning
In a skillet over medium heat add oil. Once heated add shrimp in a single layer and cook for 2-3 minutes on each side, or until cooked through
Assemble the bowls by dividing up the risoni, black beans, plantain croutons, mango salsa and shrimp. Add desired amount of cilantro dressing
Enjoy!

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Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

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3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

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How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)