Shrimp over cumin-scented beans
3
Points®
Total time: 30 min • Prep: 18 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
This unusual pairing of ingredients is a surprisingly tasty meal. The rich kidney beans are seasoned with fresh jalapeno, cumin and oregano. We use the entire can with juices to create a luscious sauce for the shrimp. Using the broiler to cook the shrimp is fast and preserves the lime juice that coats the shrimp. Serve with a Mexican-inspired salad or over a bit of steamed rice for a heartier dish. Ready in only 30 minutes, this is a fast weeknight option. Try adding some roasted bell pepper strips or a handful of baby spinach to each bowl to increase the vegetable presence.
Ingredients
Cooking spray
2 spray(s)
Jalapeño pepper(s)
1 small
Garlic
1 medium clove(s)
Canned kidney beans
15 oz
Ground cumin
0.25 tsp
Dried oregano
0.25 tsp
Table salt
0.25 tsp
Black pepper
0.25 tsp
Uncooked shrimp
1 pound(s)
Fresh lime juice
2 Tbsp
Paprika
0.25 tsp
Chives
2 Tbsp
Instructions
1
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.
2
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.
3
Spoon beans into a serving bowl; top with shrimp and sprinkle with chives.
4
Serving size: about 3 1/2 oz shrimp and a scant 1/2 c beans
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