BLACK BEANS WITH SHRIMP
One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988
Provided by JackieOhNo
Categories Black Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large heavy skillet over medium-high heat.
- Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
- Simmer covered 5 minutes.
- Gently stir in shrimp and cook just until pink, 2-3 minutes.
- Stir in beans and coriander and heat through.
- Serve hot or at room temperature, topped with a dollop of sour cream.
Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6
LIME CILANTRO SHRIMP OVER BLACK PASTA
Steps:
- In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
- While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
- When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
- Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
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