I like shrimp and sour flavors like lemon and lime. I like black beans. I thought I would marry them for something good. I really like the deep, full flavor of the cumin in this.
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Ingredients
1 - 2 pounds large shrimp, shelled and deveined 1/2 cup olive oil
1 teaspoon salt
1 tablespoon balsamic vinegar 1 teaspoon ground cumin 1 teaspoon ground fennel seed
1 teaspoon ground coriander seed 1/2 onion, chopped 1 teaspoon curry powder
2 cans black beans, rinsed and drained 1 lime (zested and juiced) 3 cups of rice
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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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Cooking Notes
I have done this with and without draining the beans. I liked them drained so I could reduce the sodium. Either way, they come out good.
Makes great leftovers, so even when I am just cooking for myself, I make enough for 4 and eat the leftovers throughout the week.
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![1 - 2 pounds of shrimp (this was 20 ounces).](/images/Upload/600/2009-2-8-Saute-Shrimp-a2.jpg)
1 - 2 pounds of shrimp (this was 20 ounces).
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![Rinsed and the tails removed.](/images/Upload/600/2009-2-8-Saute-Shrimp-b2.jpg)
Rinsed and the tails removed.
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![1 teaspoon each of coriander, fennel and cumin seed.](/images/Upload/600/2009-2-8-Saute-Shrimp-c1.jpg)
1 teaspoon each of coriander, fennel and cumin seed.
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![Toast (high heat - for around 1 minute stir constantly to keep from burning)](/images/Upload/600/2009-2-8-Saute-Shrimp-e2.jpg)
Toast (high heat - for around 1 minute stir constantly to keep from burning)
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![Toasted and put into a pestle.](/images/Upload/600/2009-2-8-Saute-Shrimp-f1.jpg)
Toasted and put into a pestle.
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![Ground.](/images/Upload/600/2009-2-8-Saute-Shrimp-g2.jpg)
Ground.
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![Mix together the oil, balsamic vinegar, salt and 1 teaspoon of the cumin/coriander/fennel)](/images/Upload/600/2009-2-8-Saute-Shrimp-h2.jpg)
Mix together the oil, balsamic vinegar, salt and 1 teaspoon of the cumin/coriander/fennel)
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![Mixed](/images/Upload/600/2009-2-8-Saute-Shrimp-i1.jpg)
Mixed
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![Pour oil mixture over shrimp.](/images/Upload/600/2009-2-8-Saute-Shrimp-j1.jpg)
Pour oil mixture over shrimp.
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![Fully coat the shrimp.](/images/Upload/600/2009-2-8-Saute-Shrimp-j4.jpg)
Fully coat the shrimp.
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![Sauté over medium heat.](/images/Upload/600/2009-2-8-Saute-Shrimp-l3.jpg)
Sauté over medium heat.
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![Chop half an onion.](/images/Upload/600/2009-2-8-Saute-Shrimp-k2.jpg)
Chop half an onion.
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![Quarter cherry tomatoes.](/images/Upload/600/2009-2-8-Saute-Shrimp-n1.jpg)
Quarter cherry tomatoes.
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![Zest and juice a lime.](/images/Upload/600/2009-2-8-Saute-Shrimp-m2.jpg)
Zest and juice a lime.
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![Sauté onions in 1-2 tablespoons of the liquid (oil/vinegar) from the shrimp (sweated after 5 min).](/images/Upload/600/2009-2-8-Saute-Shrimp-q1.jpg)
Sauté onions in 1-2 tablespoons of the liquid (oil/vinegar) from the shrimp (sweated after 5 min).
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![Here the onions are done.](/images/Upload/600/2009-2-8-Saute-Shrimp-t1.jpg)
Here the onions are done.
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![Add 1 teaspoon curry powder to the remaining coriander/fennel/cumin. Add to the onions.](/images/Upload/600/2009-2-8-Saute-Shrimp-t2.jpg)
Add 1 teaspoon curry powder to the remaining coriander/fennel/cumin. Add to the onions.
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![This quickly mixes.](/images/Upload/600/2009-2-8-Saute-Shrimp-u2.jpg)
This quickly mixes.
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![Add beans (which have been washed, rinsed and strained).](/images/Upload/600/2009-2-8-Saute-Shrimp-v2.jpg)
Add beans (which have been washed, rinsed and strained).
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![Add lime zest and lime juice](/images/Upload/600/2009-2-8-Saute-Shrimp-x1.jpg)
Add lime zest and lime juice
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![Add tomatoes after the beans are cooked through.](/images/Upload/600/2009-2-8-Saute-Shrimp-y1.jpg)
Add tomatoes after the beans are cooked through.
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![The shrimp is done.](/images/Upload/600/2009-2-8-Saute-Shrimp-y7.jpg)
The shrimp is done.
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![Serve over rice.](/images/Upload/600/2009-2-8-Saute-Shrimp-z2.jpg)
Serve over rice.
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![Sautéed Shrimp on Warm Black Bean Salad](/images/Upload/600/2009-2-8-Saute-Shrimp-z11.jpg)
Sautéed Shrimp on Warm Black Bean Salad
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![](/images/upload/600/2009-2-8-Saute-Shrimp-z15.jpg)
As an alternative, I made this over black rice, which actually came out pretty good (the pictures didn't come out so well, though (and I ate it all before I could take more pictures that were more clear). |
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