Jumbo shrimp with spicy Cuban-style black beans
4
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Spice up your weeknight dinner routine with this Caribbean-inspired dish that pairs shrimp with orange marmalade and other bold flavors. Black beans are a staple of Cuban cuisine and make a perfect complement to succulent jumbo shrimp in this easy recipe. The heat of jalapeño peppers can vary from searingly hot to surprisingly mild. Take a little taste of the pepper after you mince it; if the pepper has a good bite, use half, as directed in the recipe. If it seems to lack punch, use the whole pepper. You can also use this dish as a filling for tacos or fajitas.
Ingredients
Canola oil
1 tsp
Uncooked onion
1 medium, chopped
Uncooked shrimp
½ pound(s), peeled, deveined, jumbo
Garlic
2 clove(s), chopped
Jalapeño pepper
½ medium, seeded and minced
Table salt
¼ tsp
Canned black beans
15 oz, rinsed and drained
Orange marmalade
2 Tbsp
Chicken broth
1 Tbsp
Fresh lime juice
2 Tbsp, juice of 1 lime
Cilantro
1 Tbsp, finely chopped
Instructions
1
In large skillet over medium-high heat, warm oil. Add onion and cook until translucent, 3 to 5 minutes. Add shrimp, garlic, jalapeño, and salt; cook, stirring once or twice, until shrimp are golden and just opaque in centers, about 3 minutes.
2
To skillet, add beans, marmalade, broth, lime juice, and cilantro. Cook, stirring, until heated through, about 4 minutes.
3
Serving size: 1 1/2 cups
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