Sherried Black Bean Soup With Shrimp Recipes

SHRIMP AND BLACK BEAN SOUP

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.

SHERRIED BLACK BEAN SOUP

Steps:

• In a large, heavy saucepan, bring the beans and 4 cups of water to a boil. Boil briskly for 2 minutes, then remove from the heat and let stand, covered, for 1 hour.
• In a 5-quart Dutch oven, melt the butter. Add the onions, celery, carrot, and garlic, and cook until soft but not browned. Add the ham hock, the remaining 4 cups water, parsley, salt, cayenne pepper, cloves, mustard seed, bay leaf, and beans (with their liquid). Bring to a boil, cover, reduce heat, and simmer for about 3 hours.
• Remove the ham hocks and let cool slightly. Remove and discard bay leaf. Place about half of the beans with about 1 cup of the liquid from the soup in a blender or food processor. Process until smooth. Return the puree to the soup in the Dutch oven.
• Remove the ham from its bone and add the meat to the soup. (Discard fat, bones and skin.) Reheat the soup over medium heat. Stir in the sherry. Serve hot soup with choice of garnishes to sprinkle on top.

BLACK BEAN SOUP WITH LIME SHRIMP

Steps:

• Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
• Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
• Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
• In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
• Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.

HEALTHY BLACK BEAN SOUP WITH SHRIMP

Steps:

• In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper.
• Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like).
• Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered.
• Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK.
• Taste for seasoning -- add additional if appropriate for your taste.
• Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
• Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro.
• Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.