Spiced Black Bean Soup With Pan-Seared Shrimp
- Ready In:
- 25mins
- Ingredients:
- 17
- Serves:
-
2-3
ingredients
- 1 (15 ounce) can black beans, drained and rinsed
- 1 small onion, minced
- 2 garlic cloves, minced
- 1⁄2 large carrot, minced
- 1 teaspoon turmeric
- 1⁄2 teaspoon cumin
- 1⁄2 teaspoon coriander
- 1 teaspoon dried red chili pepper
- 1 tablespoon olive oil
- 2 teaspoons salt
- 1 tablespoon tomato paste
- 2 cups chicken broth
- 1⁄2 cup fresh cilantro, chopped (optional)
- 1⁄2 cup pecorino cheese, shaved (optional)
-
For the Shrimp
- 1 tablespoon olive oil
- 1⁄2 teaspoon salt
- 5 -10 large shrimp
directions
- Saute the onion and carrot in the oil with a pinch of salt until soft, about 3 minutes.
- Add the garlic, beans and spices. Turn everything in the pan and saute for another 3-4 minutes.
- Stir in the broth and tomato paste Simmer the soup for 5-10 minutes until thickened.
- For the Shrimp: sprinkle the shrimp with salt and toss to coat. (if using tofu, omit the salt) Sear the shrimp (or tofu) in a frying pan with oil until fully cooked, about 3-5 minutes.
- To serve, place the shrimp at the bottom of a bowl and ladle the soup over. Sprinkle with cilantro and serve with a slice of bread. I also like to take pecorino cheese and slice shards of it with a vegetable peeler into the soup.
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I'm living in NY but I am at college in DC. other than cooking, I love to travel. I like to discover the foods of a particular area or country.