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Total Time
22mins
Prep 12 mins
Cook 10 mins

One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988

Ingredients Nutrition

Directions

  1. Heat oil in large heavy skillet over medium-high heat.
  2. Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
  3. Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
  4. Simmer covered 5 minutes.
  5. Gently stir in shrimp and cook just until pink, 2-3 minutes.
  6. Stir in beans and coriander and heat through.
  7. Serve hot or at room temperature, topped with a dollop of sour cream.
Most Helpful

3 5

It would taste so good without all the heat. I will probably make a very similar variation of this again without so much jalepeno and ceyenne.

5 5

This was very good! I made 3 slight changes - small not large onion, half the cayenne, and parsley not cilantro. I made this for company and we all really enjoyed it with some flat breads to mop up the juices. I did forget the sour cream but it wasn't really missed. Thanks for the recipe Jackie!

5 5

This is very good! With just the right amount of spice. It is a bit onion-heavy, which if you love onions, like I do, is fine. But I'd understand if some people may want to cut back a bit on the onions. I've made this several times now and it's delicious every time.