Shrimp over cumin-scented beans
0
Points®
Total time: 38 min • Prep: 18 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
You'll love this dish as a Puerto Vallarta sunset for casual entertaining. For outdoor dining, arrange shrimp on skewers and grill before adding to aromatic beans.
Ingredients
Jalapeño pepper
1 small, cored, seeded and minced (use 1 pepper)
Garlic
1 clove(s), small, minced
Canned kidney beans
15 oz, undrained
Cumin seeds
¼ tsp(s)
Dried oregano
¼ tsp(s)
Table salt
¼ tsp(s)
Black pepper
¼ pinch(es)
Uncooked shrimp
1 pound(s), large, peeled
Fresh lime juice
1½ tbsp(s), about the juice from 1 lime
Smoked paprika
¼ tsp(s), hot
Chives
2 tbsp(s), minced
Instructions
1
Coat a small pot with nonstick cooking spray. Add jalapeño and garlic; sauté over medium heat 2 minutes. Add beans, cumin, oregano, salt and pepper; simmer 10 minutes.
2
Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat sheet pan with cooking spray. Arrange shrimp on cookie sheet. Place 4 inches under broiler and broil 3 to 4 minutes. Turn over and broil until cooked through, about 3 minutes more.
3
Spoon beans onto a large serving plate. Top with shrimp and sprinkle with chives. Yields about 1 cup per serving.
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