Adobo Shrimp Black Beans Recipes

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SHRIMP AND BLACK BEAN SOUP



Shrimp and Black Bean Soup image

Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."

Provided by Taste of Home

Categories     Lunch

Time 1h

Yield 8 servings (3 quarts).

Number Of Ingredients 12

1 large onion, chopped
1 tablespoon olive oil
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
2 cans (10 ounces each) diced tomatoes and green chilies, undrained
2 cups frozen corn
1 can (15 ounces) black beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
4-1/2 teaspoons chili powder
1 teaspoon sugar
1/2 teaspoon salt
1 pound uncooked medium shrimp, peeled and deveined
1/4 cup minced fresh parsley

Steps:

  • In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.

Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges

BLACK BEANS WITH SHRIMP



Black Beans With Shrimp image

One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988

Provided by JackieOhNo

Categories     Black Beans

Time 22m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

  • Heat oil in large heavy skillet over medium-high heat.
  • Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
  • Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
  • Simmer covered 5 minutes.
  • Gently stir in shrimp and cook just until pink, 2-3 minutes.
  • Stir in beans and coriander and heat through.
  • Serve hot or at room temperature, topped with a dollop of sour cream.

Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6

BLACK BEANS IN CHIPOTLE ADOBO SAUCE



Black Beans in Chipotle Adobo Sauce image

The perfect lazy-person's gourmet side or main course. A simple adobo sauce is drizzled on top. From "Veganomicon" by Isa Moskowitz.

Provided by EmilyStrikesAgain

Categories     Black Beans

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 (15 ounce) cans black beans, drained and rinsed
1 bay leaf
3 cups cold water
1 large onion, peeled and halved
salt & freshly ground black pepper
1 large onion, diced
4 garlic cloves, minced
3 tablespoons olive oil
2 chipotle chiles in adobo, minced
2 tablespoons adobo sauce

Steps:

  • Combine the beans, onion, bay leaf and water in a large saucepan. Bring to a boil, then let boil for 1 minute. Lower the heat to medium and simmer, uncovered, for 40 minutes, until the beans are very tender and about half the water has evaporated. Remove the bay leaf and onion before serving.
  • While the beans are cooking, prepare the chipotle adobo sauce: In a heavy bottomed skillet over medium heat, saute the onion and garlic in the olive oil until the onion is very soft, 10 to 12 minutes. Stir in the chipotles and adobo sauce, cook for 30 seconds, and remove from heat.
  • Allow to cool a few minutes, empty the sauce into a food processor bowl, and briefly pulse until a chunky sauce forms. You may also use an immersion blender to do this. Serve the sauce drizzled over individual servings of beans.

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