Cooking Directions
Clean, rinse, and drain shrimp. Remove the tails.
Toast fennel, coriander and cumin seed in a hot skillet. Grind (with grinder or a mortal and pestle).
In a bowl, add olive oil, balsamic vinegar, salt and 1 teaspoon of the spice mixture (you should have approximately 2 teaspoons left - set that aside, you'll add that to the sautéed onion). Mix it together. Pour over top of the shrimp and fully coat the shrimp.
Place in a sauté pan and cook on medium heat for about 10 minutes (or until shrimp turns opaque throughout).
Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside. Quarter 1 cup of cherry tomatoes (around 10). Rinse and drain the black beans. Set aside.
There should be enough juice in the pan to scoop out 1-2 tablespoons and put into a second sauté pan. Sauté the onion in the pan until the onion is translucent. Mix in 1 teaspoon of curry powder to the other ground spices. When the onion is ready (around 8 minutes), mix in the curry, coriander, fennel, and cumin to the onion. Stir.
Add the black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Add tomatoes. Cook for 1 additional minute.
Spoon black bean mixture onto 4 dinner plates (over a bed of rice). Top with shrimp and any liquid in bowl. Serve warm.
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