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I like shrimp and sour flavors like lemon and lime. I like black beans. I thought I would marry them for something good. I really like the deep, full flavor of the cumin in this.
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Ingredients
1 - 2 pounds large shrimp, shelled and deveined
1/2 cup olive oil
1 teaspoon salt
1 tablespoon balsamic vinegar 1 teaspoon ground cumin 1 teaspoon ground fennel seed
1 teaspoon ground coriander seed 1/2 onion, chopped 1 teaspoon curry powder 2 cans black beans, rinsed and drained
1 lime (zested and juiced)
3 cups of rice
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Cooking Directions
Clean, rinse, and drain shrimp. Remove the tails.
Toast fennel, coriander and cumin seed in a hot skillet. Grind (with grinder or a mortal and pestle).
In a bowl, add olive oil, balsamic vinegar, salt and 1 teaspoon of the spice mixture (you should have approximately 2 teaspoons left - set that aside, you'll add that to the sautéed onion). Mix it together. Pour over top of the shrimp and fully coat the shrimp.
Place in a sauté pan and cook on medium heat for about 10 minutes (or until shrimp turns opaque throughout).
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside. Quarter 1 cup of cherry tomatoes (around 10). Rinse and drain the black beans. Set aside.
There should be enough juice in the pan to scoop out 1-2 tablespoons and put into a second sauté pan. Sauté the onion in the pan until the onion is translucent. Mix in 1 teaspoon of curry powder to the other ground spices. When the onion is ready (around 8 minutes), mix in the curry, coriander, fennel, and cumin to the onion. Stir.
Add the black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Add tomatoes. Cook for 1 additional minute.
Spoon black bean mixture onto 4 dinner plates (over a bed of rice). Top with shrimp and any liquid in bowl. Serve warm.
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Cooking Notes
I have done this with and without draining the beans. I liked them drained so I could reduce the sodium. Either way, they come out good.
Makes great leftovers, so even when I am just cooking for myself, I make enough for 4 and eat the leftovers throughout the week.
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1 - 2 pounds of shrimp (this was 20 ounces).
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Rinsed and the tails removed.
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1 teaspoon each of coriander, fennel and cumin seed.
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Toast (high heat - for around 1 minute stir constantly to keep from burning)
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Toasted and put into a pestle.
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Ground.
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Mix together the oil, balsamic vinegar, salt and 1 teaspoon of the cumin/coriander/fennel)
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Mixed
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Pour oil mixture over shrimp.
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Fully coat the shrimp.
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Sauté over medium heat.
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Chop half an onion.
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Quarter cherry tomatoes.
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Zest and juice a lime.
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Sauté onions in 1-2 tablespoons of the liquid (oil/vinegar) from the shrimp (sweated after 5 min).
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Here the onions are done.
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Add 1 teaspoon curry powder to the remaining coriander/fennel/cumin. Add to the onions.
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This quickly mixes.
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Add beans (which have been washed, rinsed and strained).
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Add lime zest and lime juice
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Add tomatoes after the beans are cooked through.
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The shrimp is done.
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Serve over rice.
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Sautéed Shrimp on Warm Black Bean Salad
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As an alternative, I made this over black rice, which actually came out pretty good (the pictures didn't come out so well, though (and I ate it all before I could take more pictures that were more clear). |
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