Sherried Black Bean Soup With Shrimp
- Ready In:
- 2hrs 30mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 226.79 g dried black beans, soaked overnight in water and drained
- 59.14 ml extra virgin olive oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1 green bell pepper, minced
- 4.92 ml ground cumin
- 4.92 ml dried oregano
- 118.29 ml heavy cream
- 14.79 ml dry sherry
- 9.85 ml sherry wine vinegar
- 14.79 ml chopped cilantro
- 4.92 ml chopped cilantro
- salt & freshly ground black pepper
- 6 medium shrimp, shelled and deveined
- 4.92 ml chopped mint
directions
- Cover six 4" skewers with water and soak for 2 hours.
- Put the beans in a medium saucepan, add enough water to cover by 2" and bring to boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. Pour off all but 2 1/2 cups of the cooking liquid.
- Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes.
- Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoons of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm.
- Light a grill. In a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. THread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
- The soup can be refrigerated for up to 3 days and reheated gently.
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RECIPE SUBMITTED BY
KathyP53
Ozark, Missouri