May 13, 2011

Sauteed Shrimp on Warm Black Bean Salad

I got this recipe from Good Housekeeping online. It's a superb slapdash meal for those who keep frozen shrimp in their freezers like me. The only items from this recipe that I don't stock are bell peppers and cilantro because they're both so quick to wilt. 

Use the following:
  • Two hands full of shrimp, already shelled and deveined
  • 2 tsp olive oil
  • 2 lime
  • 1 small onion, chopped
  • 1 medium red bell pepper
  • 1 tsp ground cumin
  • 1 can black beans, rinsed (retain the bean 'juice')
  • One hand full of fresh cilantro leaves
Sprinkle salt and pepper on the shrimp. Heat half of the oil for one minute over medium heat. Sautee the shrimp for about 6 minutes, or until opaque. 

Meanwhile, grate the entire peel of the lime.

Transfer the shrimp to a small bowl and cover with foil to keep warm. 

Heat the remaining oil for one minute before adding the onion and red bell pepper. Sautee the vegetables for about 8 minutes, or until tender. Add the cumin and cook for another minute. Add the black beens, lime peel, and then squeeze all of the lime juice into the pan. Add salt and pepper, and cook until heated through. 

Spoon the black bean mixture onto your dinner plate; top with shrimp; and sprinkle with chopped cilantro.

When I made it, I didn't retain the bean 'juice' or chop the cilantro--two things that I think would have improved the meal. Still, the flavor was excellent and it paired nicely with a fruity Spanish wine.


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