This unusual pairing of ingredients is a surprisingly tasty meal. Serve with a Mexican-inspired salad or roasted peppers.
Total Time: 30 min Prep: 18 min Cook: 12 min Serves: 4 Difficulty: Easy
- cooking spray: 2 spray(s)
- jalapeño pepper(s): 1 small, cored, seeded and minced (or to taste)*
- garlic clove(s): 1 medium clove(s), minced (or to taste)
- canned kidney beans: 15 oz, undrained
- ground cumin: ¼ tsp, or to taste
- dried oregano: ¼ tsp, or to taste
- table salt: ¼ tsp, or to taste
- black pepper: ¼ tsp, or to taste
- uncooked shrimp: 1 pound(s), large, peeled, deveined
- fresh lime juice: 2 Tbsp
- paprika: ¼ tsp, or to taste
- chives: 2 Tbsp, minced
- Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.
- Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.
- Spoon beans into a serving bowl; top with shrimp and sprinkle with chives.
- Serving size: about 3 1/2 oz shrimp and a scant 1/2 c beans
*Do not touch seeds with bare hands.