Shrimp Over Cumin-Scented Beans
- Total Time
This unusual pairing of ingredients is a surprisingly tasty meal. Serve with a Mexican-inspired salad or roasted peppers.
cooking spray2 spray(s)
jalapeño pepper(s)1 small, cored, seeded and minced (or to taste)*
garlic clove(s)1 clove(s), medium, minced (or to taste)
canned kidney beans15 oz, undrained
ground cumin¼ tsp, or to taste
dried oregano¼ tsp, or to taste
table salt¼ tsp, or to taste
black pepper¼ tsp, or to taste
uncooked shrimp1 pound(s), large, peeled, deveined
fresh lime juice2 Tbsp
paprika¼ tsp, hot variety
chives2 Tbsp, minced
- Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.
- Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.
- Spoon beans into a serving bowl; top with shrimp and sprinkle with chives. Yields about 3 1/2 ounces shrimp and a scant 1/2 cup beans per serving.