| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Grains | Caribbean | Main dish, Salads, Shellfish | 4 | Servings |
INGREDIENTS
| 1 | lb | Unpeeled, medium-size fresh shrimp |
| 1 | md | Onion, chopped |
| 1 | Garlic clove, pressed | |
| 1 | tb | Vegetable oil |
| 6 | c | Water |
| 3/4 | ts | Ground turmeric |
| 1/2 | ts | Ground cumin |
| 1/2 | ts | Salt |
| 8 | oz | Bow tie pasta, uncooked |
| 1 | cn | (15-oz) black beans, rinsed and drained |
| 1 | cn | (8-oz) pineapple chunks, drained |
| 1 | lg | Tomato, chopped |
| 1/4 | c | Minced fresh cilantro |
| 1/4 | c | Vegetable oil |
| 1/4 | c | Fresh lime juice |
INSTRUCTIONS
Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients. Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve immediately, or cover and chill. Posted to MM-Recipes Digest by Julie Bertholf <jewel1@ix.netcom.com> on Apr 05, 1998
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