Shrimp and Black Bean Chile |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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If larger shrimp are used, cut them into bit-sized pieces (in half or thirds). A cup of shrimp stock can be made rather easily by boiling the shrimp shells in a cup of water for about 5 minutes. But chicken broth works just fine. The picante sauce can be mild, medium, or hot, depending on your personal tastes. Fresh basil is vastly superior to dried basil. Fresh, skinless, diced tomatoes can be substituted for canned. Ingredients:
1 lb. shrimp, about 31/35 count |
1 medium onion |
1 tbsp. canola oil |
16 oz. black beans, drained and rinsed |
16 oz. whole tomatoes, cut up, with juice |
1 cup fish stock or chicken broth |
1 chopped green bell pepper |
1 chopped yellow bell pepper |
1/3 cup picante sauce |
1 tsp. cumin |
1/2 tsp. dried basil (or 1 tsp. fresh, finely chopped) |
Directions:
1. In a large Dutch oven or stew pot, saute the onion in oil until tender. Add remaining ingredients except the shrimp and cook over medium heat for 10 minutes. Add the shrimp and simmer for 5 minutes. Serve with hot Mexican cornbread. Makes 4 to 6 servings.
2. As written ingredients-
3. 1 lb. small to medium shrimp, about 31/35 count
4. 1 medium coarsely chopped onion
5. 1 Tbsp. canola oil
6. 1 can (16 oz.) black beans, drained and rinsed
7. 1 can (16 oz.) whole tomatoes, cut up, with juice
8. 1 cup fish stock or chicken broth
9. 1 coarsely chopped green bell pepper
10. 1 coarsely chopped yellow bell pepper
11. 1/3 cup prepared picante sauce
12. 1 tsp. cumin
13. 1/2 tsp. dried basil (or 1 tsp. fresh, finely chopped)
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