Shrimp Over Cumin-Scented Beans
This unusual pairing of ingredients is a surprisingly tasty meal. Feel free to substitute kidney beans with black or pinto beans, if desired. Serve with a Mexican-inspired salad or roasted peppers.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 2 | spray(s) cooking spray |
| 1 | small jalapeño pepper, cored, seeded and minced (or to taste)* |
| 1 clove | clove(s) (medium) garlic clove(s), minced (or to taste) |
| 1 (15-ounce) can | kidney beans, undrained |
| 1/4 teaspoon | ground cumin, or to taste |
| 1/4 teaspoon | dried oregano, or to taste |
| 1/4 teaspoon | table salt, or to taste |
| 1/4 teaspoon | black pepper, or to taste |
| 2 | sprays cooking spray |
| 1 pound | uncooked shrimp, large, peeled, deveined |
| 2 tablespoons | fresh lime juice |
| 1/4 teaspoon | paprika, hot variety |
| 2 tablespoons | chives, minced |
Directions:
Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.
Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.
Spoon into a serving bowl; top with shrimp and sprinkle with chives. Yields about 3 1/2 ounces shrimp and a scant 1/2 cup beans per serving.
Source: sweightwatchers.com
