Shrimp Over Cumin-Scented Beans
1 small, cored, seeded and minced (use 1 pepper)
1 clove(s), small, minced
Canned kidney beans
15 oz, undrained
1 pound(s), large, peeled
Fresh lime juice
1½ tbsp(s), about the juice from 1 lime
¼ tsp(s), hot
2 tbsp(s), minced
- 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.
- 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.
- Spoon beans onto a large serving plate. Top with shrimp and sprinkle with chives. Yields about 1 cup per serving.