Shrimp with Black Beans
- Total Time
The heat of jalapeño peppers varies. Sometimes they are very hot and sometimes they are surprisingly mild.
olive oil1 tsp
uncooked onion(s)1 medium, chopped
jalapeño pepper(s)½ small, minced, (wear gloves to prevent irritation)
uncooked shrimp½ pound(s), Jumbo, peeled and deveined
canned black beans15 oz, rinsed and drained
canned chicken broth3 Tbsp, reduced sodium
orange marmalade2 Tbsp
fresh lime juice1 tsp, or juice of one lime
cilantro1 Tbsp, fresh, finely chopped
- Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and jalapeño pepper and cook until the onion is translucent, 3–5 minutes. Add the shrimp and cook until golden and just opaque in the center, about 3 minutes, turning once halfway through.
- Add the beans, broth, marmalade, lime juice, and cilantro to the skillet, bring to a boil. Reduce heat and simmer, until just heated through, about 1 minute. Yields 1 1/2 cups per serving.