Supper tonight. Yum!
It's courtesy of some random search I was doing (I'm sure on something totally unrelated) which led me somehow to sweet tea in texas blog. I did not use 16 jumbo shrimp because I'm cheap. I used 1 lb of medium shrimp ('cause 16 just ain't enough!). I did no "arranging" of the shrimp besides trying to get MORE in my bowl, so I added a dollop of Greek yogurt and some parsley on top for garnish instead. I also used Bush's Seasoned Black Beans instead of just plain black beans 'cause that's what I like. (And if you're looking for South Beach Diet recipes, this would work on any phase!)
Spicy Black Bean Soup with Limed Up Shrimp
5 Tbsp EVOO
1 medium onion, finely chopped
4 garlic cloves, chopped
2 Tbps chili powder
1 tsp ground cumin
Salt & black pepper
1/2 tsp red pepper flakes
Zest & juice of 2 limes
1/4 Cup fresh flat leaf parsley, chopped
16 jumbo shrimp, peeled, deveined, & butterflied
2 14 oz cans black beans, rinsed & drained
1 14 oz can fire roasted tomatoes
5 Cups chicken stock
1/2 Cup Fat Free 1/2 & 1/2
Hot Sauce, to taste
Heat a medium soup pot over medium-high heat with 2 Tbps of the EVOO (twice around the pan). Add the onions, three fourths of the garlic, the chili powder, cumin, salt, & pepper. Cook for about 3-4 minutes or until the onions are tender, stirring frequently.
While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 Tbps of EVOO, the red pepper flakes, lime zest, parsley, & a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you move forward with the spicy black bean soup.
Add the black beans to the skillet with the onions. With a potato masher or the back of a rubber spatula, smash the equivalent of half of the beans – the mashed-up beans will thicken the soup. Add the fire roasted tomatoes, chicken stock, and heavy cream (or Fat Free 1/2 & 1/2) to the pot, stir, and turn the heat up a bit to bring the soup to a bubble. Once at a bubble, turn the heat back down to a simmer and let it cook for 10-12 minutes. Give the pot a stir every now & then to ensure that it’s not sticking.
While the soup is simmering, preheat a large skillet over medium-high heat. Once it’s hot, add the shrimp & cook them for 2-3 minutes on the first side. Flip the shrimp, add the lime juice, and continue to cook them for 2-3 more minutes or until the shrimp are opaque.
Taste the soup & adjust the seasoning with salt, pepper, & hot sauce. To serve it, place a few ladles full of the spicy black bean soup in shallow soup bowls, and arrange 4 shrimp standing up in the center of each bowl.
The sweet tea in texas blog got the recipe from Rachael Ray's Express Meals. Here's a few more I found online to try from the cookbook:
