Sautéed Shrimp on Warm Black Bean Salad

Name: Sautéed Shrimp on Warm Black Bean Salad
Total time: 25 min
Yield: 4
Ingredients: 1 1/4 lb. large shrimp, shelled and deveined; 2 tsp. olive oil; 1 lime; 1 small onion, chopped; 1 medium red pepper, chopped; 1 tsp. ground cumin; 1 (15 to 19 oz.) can black beans, rinsed and drained; 2 tbsp. chopped fresh cilantro leaves

Published: Jan 3, 2008

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sauteed shrimp on warm black bean salad on a white plate

James Baigrie

Yields:

Total Time:

25 mins

Cal/Serv:

240

Sure, shrimp has more cholesterol than other seafood, but it's still heart smart because it's so low in fat and calories. And fiber-packed black beans outscore all other beans in antioxidants.

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Ingredients

1 1/4 lb.
large shrimp, shelled and deveined
2 tsp.
olive oil
1
lime
1
small onion, chopped
1
medium red pepper, chopped
1 tsp.
ground cumin
1
(15 to 19 oz.) can black beans, rinsed and drained
2 Tbsp.
chopped fresh cilantro leaves

Directions

1. Step 1Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently.
2. Step 2Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside.
3. Step 3Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add 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. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro.

Nutrition (per serving): About 240 calories, 29 g protein, 24 g carbohydrates, 5 g fat (1 g saturated), 8 g fiber, 740 mg sodium

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