Black Beans With Shrimp
photo by BreSheena J.
- Ready In:
- 22mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 large garlic cloves, minced
- 1 fresh jalapeno pepper, seeded, finely chopped
- 1 (14 ounce) can plum tomatoes, drained, chopped
- 1⁄3 cup water
- 1 tablespoon red wine vinegar
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1 lb medium shrimp, peeled, deveined
- 1 (15 ounce) can black beans, rinsed
- 1⁄3 cup chopped fresh cilantro
- sour cream, for serving
directions
- Heat oil in large heavy skillet over medium-high heat.
- Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
- Simmer covered 5 minutes.
- Gently stir in shrimp and cook just until pink, 2-3 minutes.
- Stir in beans and coriander and heat through.
- Serve hot or at room temperature, topped with a dollop of sour cream.
Reviews
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!