Shrimp with Tomato Black Bean Sauce

14 Oct

If you are like me, you are always looking for something new for dinner that is relatively easy and good for you, well this is it! My friend and co-worker Lisa shared this with me and both my Mom and my husband loved it. Now the original recipe didn’t have garlic in it but we added it and it definitely added great flavor.

Shrimp with Black Bean Tomato Sauce

Shrimp with Black Bean Tomato Sauce

Olive Oil

1 Large Onion, chopped

1 Celery Stalk, diced

1 Large Clove Garlic

2 Tablespoons Chili powder

1 28 oz. Can Whole Plum Tomatoes

Salt

Dried Oregano

Crushed Red Pepper Flakes

2 16 Oz. Cans Black Beans, drained

1/4 Cup Chopped Parsley

2 Tablespoons Red Wine Vinegar

1 Pound Peeled, Deveined Large Shrimp

In a 12″ skillet over high heat, in 2 tablespoons olive oil, cook onion, garlic and celery until tender and lightly browned, stirring frequently, about 5 minutes.  Add chili powder, cook 1 minute.

Add tomatoes with the liquid, 1 teaspoon of salt, 1 teaspoon oregano and 1/4 teaspoon crushed red pepper flakes; heat to boiling, stirring and breaking up the tomatoes. Reduce heat to low and simmer 10 minutes, uncovered, stirring occasionally.  Stir in black beans, chopped parsley and vinegar; heat through.

Meanwhile, in 10″ skillet over high heat, in 2 tablespoons hot olive oil, stir-fry shrimp with 1/2 teaspoon salt, 1/4 teaspoon oregano and 1/4 crushed red pepper flakes until shrimp turn pink and are tender.

Now, I served this over a bed of rice, I like a starch to make the meal complete and I also tried this with some leftover chicken and it was delicious too.

To serve, spoon tomato black bean sauce over a bed of rice and top with shrimp. Makes enough for about 6 people.  Enjoy!

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2 Responses to “Shrimp with Tomato Black Bean Sauce”

  1. Main Street Musings Blog October 17, 2012 at 9:24 am #

    Sounds great. If the recipe didn’t call for shrimp I’d already have all the ingredients! Off to the grocery store . . . 🙂

    Like

  2. rhonda October 14, 2012 at 6:52 pm #

    What a great, user friendly recipe. I will be making it one night this week. Thank you, Christina!

    Like

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