Spicy Quinoa-Crusted Shrimp and Fry Basket with Chipotle Cream Sauce | Sysco Foodie

Ingredients

• Chipotle Cream Sauce
• 1 cup Casa Solana Mexican crema
• ¼ cup chipotle peppers in adobo sauce
• ½ teaspoon Sysco Classic kosher salt
• Salvadoran Slaw
• 3 Imperial Fresh green onions, chopped
• 3 cups finely chopped Imperial Fresh green cabbage
• 1 cup shredded carrots
• ¼ cup Sysco Classic white vinegar
• 2 teaspoons agave nectar
• 1 teaspoon cumin seeds
• 1 teaspoon Sysco Imperial McCormick dry oregano
• ½ teaspoon Sysco Imperial red pepper flakes
• Spicy Fry Seasoning
• 1 tablespoon Tajin® seasoning
• 1 teaspoon Sysco Imperial ground cumin
• ½ teaspoon Sysco Imperial ground cayenne pepper
• For Serving
• 4 cups Portico Classic Quinoa Crusted Shrimp
• 4 cups Simplot Junior Cut SIDEWINDERS Fries
• Chopped Imperial Fresh cilantro and lime wedges for garnish