| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Tex-Mex |
Vegetables, Shrimp, Main dish, Tex-mex |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
CHOPPED ONION |
| 12 |
oz |
BOTTLE CLAM JUICE |
| 2 |
ts |
FINELY CHOPPED GARLIC |
| 4 1/2 |
c |
COOKED BLACK BEANS |
|
|
PUREE 1/2 Cup |
| 2 |
tb |
PEANUT OIL |
| 1 |
|
ROASTED RED PEPPER DICED |
|
|
SALT AND PEPPER TO TASTE |
| 1 |
tb |
CHILI POWDER |
| 1 |
|
LEMON JUICE AND GRATED ZEST |
| 1/2 |
tb |
GROUND CORIANDER |
| 2 |
tb |
FRESHLY CHOPPED DILL WEED |
| 1/2 |
tb |
GROUND CUMIN |
| 1 |
lb |
MEDIUM SHRIMP PEELED |
INSTRUCTIONS
IN A DEEP SIDED SKILLET OR LARGE SAUCEPAN,SOFTEN THE ONION AND GARLIC IN
THE OIL.ADD THE RED PEPPER,CHILI POWDER,CORIANDER,AND CUMIN AND COOK FOR
ONE MINUTE OVER MODERATE HEAT,STIRRING CONSTANTLY.ADD THE SHRIMP AND COOK
ANOTHER MINUTE. ADD THE CLAM JUICE AND THE 1/2 CUP OF PUREED BLACK
BEANS.BRING TO A SIMMER AND ADD THE REMAINING BEANS.SEASON TO TASTE AND
COOK UNTIL TH SHRIMP ARE JUST COOKED THROUGH AND THE BEANS ARE HOT.STIR IN
THE LEMON ZEST,LEMON JUICE AND DILL.SERVE IMMEDIATELY,OR STOP COOKING AND
REHEAT IMMEDIATELY BEFORE SERVING.MAKES SIX TO EIGHT SERVINGS.
Recipe By :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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