Spicy Black Bean Soup with Lime Shrimp over Rice

19 Oct

It’s a Donna spin on a Rachael Ray southwestern recipe that is all about layering.


3 tbsp olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, finely chopped
1 tbsp chili powder
1 tsp ground cumin
1 tsp crushed red pepper
1 lime
1 tsp dried parsley
1/3 lb large shrimp, peeled and deveined and patted dry
14 oz can black beans, drained
10 oz can diced tomatoes with green chiles (Rotel), drained
2 cups chicken broth
salt and pepper to taste

Heat 1 tbsp of olive oil in a medium sauce pan over medium high heat.  Add in onion, half the garlic, chili powder, cumin, a pinch of salt, and a few generous shakes of black pepper.  Cook for 3 to 4 minutes, until onions are tender.

While onions are cooking, add remaining garlic, 2 tbsp of olive oil, red pepper flakes, zest of 1 lime, parsley, and a pinch of salt in a large ziplock bag.  Add in shrimp and close bag.  Shake bag violently until shrimp is coated with oil and seasonings.  Set aside to marinate.

Add black beans, diced tomatoes with green chiles, and chicken broth to the sauce pan with the sauteed onions.  Bring mixture to a boil.  Reduce heat and let simmer for 10-12 minutes, stirring occasionally.

Once the black bean mixture is simmering, heat a medium frying pan over medium high heat.  Cook marinated shrimp 2 minutes on each side or until shrimp are opaque.

To serve, ladle black bean soup over steamed white rice then top with a few shrimp.  Squeeze a little lime juice over the top of the shrimp.

Serves 2-3

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