BLACK BEAN SOUP WITH LIME MARINADED SHRIMP

By DeliciouslyDished

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Ingredients

• 3 Cans Black Beans rinsed well
• 4-5 Serrano Peppers sliced (Use 1-2 Jalapeño instead for more heat)
• 1 Red Onion diced
• 1 Red Pepper diced
• 3 Cloves Garlic minced
• 1/2 Cup Cilantro chopped
• 1 Tspn Cumin Seeds or 2 Tspn Cumin Powder
• 2 Tspn Chili Powder
• 2 Tbs Tomato Paste
• 3-4 Cups Water
• Salt and Pepper
• 1/2 lb Medium Shrimp shelled
• 2 Cloves Garlic minced
• Juice of 1 Lime
• 1 Tbs Canola Oil
• 1/4 Cup Cilantro
• 1/4 Tspn Salt

Details

Servings 3
Adapted from kneadforfood.com

Preparation

Step 1

sliced (Use 1-2 Jalapeño instead for more heat)

Everyone should have a good black bean soup in their repertoire.  It’s an easy, flavorful, healthy soup that only takes about 30 minutes to throw together.  The addition of shrimp makes it a bit more filling without adding fat and after marinating, they really add another dimension of flavor to this classic soup.

The shrimp only take about an hour to marinade and quite in fact you don’t want them to sit in the lime any longer than that.  The acid in the lime juice will begin curing the shrimp and you’ll end up with shrimp ceviche.  If you cook them at that point they could end up tough.  Add everything together for the marinade in a non-metal bowl and let it sit in the fridge an hour.

If you peel the shrimp yourself, put the shells in a plastic bag and put them in the freezer.  When you have a good amount of them you can make a great shellfish stock.  This has nothing to do with this recipe, just a way to use everything.

Sauté the vegetables for about 10 minutes until they begin to soften.  Add the spice mix and the tomato paste and stir until it’s a clumpy mess. Cook for another minute before adding the rinsed beans and two cups of water.  Stir to combine, season with salt and pepper and let simmer for about 5 minutes.  Add the cilantro and then put most of the soup in a blender and puree.  Add the puree back to the pot and simmer while you cook the shrimp.  You may need to add another cup or two of water at this point to get the consistency you want.

Heat a pan on medium low and add the shrimp with the marinade right to the pan. Cook them slow otherwise your shrimp can get rubbery and nobody wants rubber shrimp.  When the shrimp are all opaque turn off the heat and add the liquid to the soup.

For a lighter soup, enjoy with just the shrimp and cilantro.  For a fuller meal, add sour cream, red onion slices, crumbled tortilla and jalapeño slices.