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Prep Time: 12 Minutes Cook Time: 10 Minutes |
Ready In: 22 Minutes Servings: 4 |
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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:
2 tablespoons olive oil |
1 large onion, thinly sliced |
3 large garlic cloves, minced |
1 fresh jalapeno pepper, seeded, finely chopped |
1 (14 ounce) can plum tomatoes, drained, chopped |
1/3 cup water |
1 tablespoon red wine vinegar |
2 teaspoons ground cumin |
1/2 teaspoon cayenne pepper |
1/2 teaspoon dried oregano |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1 lb medium shrimp, peeled, deveined |
1 (15 ounce) can black beans, rinsed |
1/3 cup chopped fresh cilantro |
sour cream, for serving |
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.
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