CALYPSO SHRIMP WITH BLACK BEAN-CITRUS SALSA

Calypso Shrimp with Black Bean-Citrus Salsa image

Betty Crocker Cookbook for Women shares a recipe! Simple shrimp turn into spectacular shrimp when jazzed with a marinade and flavor-packed salsa.

Provided by By Betty Crocker Kitchens

Categories Dinner

Time 2h30m

Yield 4

Number Of Ingredients 12

Ingredients

2 teaspoons grated orange peel
1/4 cup orange juice
1/2 teaspoon seasoned salt
4 cloves garlic, finely chopped
1 lb uncooked large shrimp (21 to 30), peeled, deveined
1 tablespoon canola oil
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 medium orange, peeled, divided into segments, membrane removed and cut in half
1/4 cup Old El Paso™ Thick 'n Chunky salsa
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime peel
2 cloves garlic, finely chopped

Steps:

In 8-inch square (2-quart) glass baking dish, mix orange peel, orange juice, seasoned salt and 4 cloves chopped garlic. Add shrimp; turn to coat. Cover with plastic wrap; refrigerate up to 2 hours to marinate.
In medium bowl, mix all salsa ingredients. Cover; let stand until ready to serve (or refrigerate if longer than 30 minutes).
In 10-inch nonstick skillet, heat oil over medium-high heat. Drain shrimp; discard marinade. Cook shrimp in oil 2 to 3 minutes, stirring frequently, until shrimp are pink.
Among 4 dinner plates, divide salsa. Arrange shrimp around salsa.

Nutrition Facts : Calories 280, Carbohydrate 33 g, Cholesterol 160 mg, Fat 1/2, Fiber 7 g, Protein 26 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 7 g, TransFat 0 g