BLACK BEANS WITH SHRIMP
One basic can of beans is the short cut you need to get this on the table fast. From Good Food Magazine September 1988
Provided by JackieOhNo
Categories Black Beans
Time 22m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Heat oil in large heavy skillet over medium-high heat.
- Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
- Simmer covered 5 minutes.
- Gently stir in shrimp and cook just until pink, 2-3 minutes.
- Stir in beans and coriander and heat through.
- Serve hot or at room temperature, topped with a dollop of sour cream.
Nutrition Facts : Calories 326, Fat 9.7, SaturatedFat 1.5, Cholesterol 172.8, Sodium 469.4, Carbohydrate 28.9, Fiber 8.9, Sugar 4.5, Protein 31.6
SHRIMP WITH BLACK BEANS IN LOBSTER SAUCE
This is my #1 favorite Chinese dish and it has taken me a few years to duplicate the restaurant recipes and then enhanced to my liking. This origins of this recipe comes from the Lobster Cantonese style dish (with Lobster Sauce and a Chinese-American creation) which was popular in Cantonese restaurants in North America around 1950 or so years ago. Then another variation was created using shrimp and this dish was called Shrimp in Lobster Sauce (which uses the same sauce as the Lobster Cantonese dish but no lobster meat is used). These basic recipes contained a white type of sauce and with some green peas and ground pork added. After this still another variation was created and this time using salted fermented black beans in a dark soy sauce and either Lobster or Shrimp was used. Further, for this recipe (and the other above dishes) getting the eggs to "set" on top of the sauce was a challenge since most home ranges can not generate a very high heat (when using a wok) for cooking. However, I was successful in getting the eggs to "Set" properly by using heated sesame oil. That is, getting the eggs to "set" by partially cooking them (slightly runny eggs) and not incorporated them completely into the sauce.
Provided by SkipperSy
Categories Cantonese
Time 1h
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- The shrimp- Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), butterfly, place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and then set aside for 15 or more minutes.
- The salted black beans- Rinse the beans briefly, place in a small bowl, add minced garlic, graded ginger, 1-2 tablespoons rice wine (2 cover) and then set aside to soak for 15 minutes.
- The ground pork- In a bowl add the ground pork, 1 tablespoon soy sauce, mix and then set aside.
- The stock- In a bowl add the stock, 1 tablespoon light soy sauce, 1 tablespoon dark soy sauce, 1 tablespoon oyster sauce, stir and then set aside.
- The thickening agent- In a small bowl add the tapioca powder (or cornstarch) with water, stir and then set aside.
- The eggs- In a small bowl add the eggs, with the water, mix lightly and then set aside.
- The scallions- Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
- The sesame oil- In a small frying pan heat 2 tablespoons sesame oil, keep warm and then set aside in the frying pan (to be heated later and used after the eggs are added), as an option see the notes below.
- COOKING INSTRUCTIONS.
- In a Teflon pan (or wok) add 1 tablespoons peanut oil and when medium hot add the shrimp, stir-fry until the shrimp turns pink, do not overcook, remove and set aside.
- Next mash the salted black beans mixture a little, then add 1 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the salted black bean mixture, then stir-fry until it starts to release its aroma.
- Next add the pork mixture and stir-fry until it loses its pink coloring.
- Next add the stock and stir-fry until boiling.
- Next re-stir the tapioca powder (or cornstarch), add to the pan and stir-fry to thicken the sauce.
- Next add the pre-cooked shrimp and cook for about a minute.
- While the shrimp is re-heating, heat the sesame oil until almost smoking and then set aside (in preparation to add on top of the eggs in order to set).
- Next add the egg mixture on top of the sauce.
- Then pour the heated sesame oil on top of the egg mixture to set/cook briefly (eggs should remain somewhat runny and do not stir the eggs into the sauce).
- Then add the scallions.
- Finally ladle the shrimp and sauce into a dish and try to retain some of the "set" egg on top for appearance. Serve and enjoy.
- NOTES:.
- Instead of using heated sesame oil, do not heat the oil (step # 9, 17) but add to the sauce in step #19 and stir once. Then add the eggs on top and use a cover to let steam "set" cook the eggs. However, this will increase the cooking time and you might overcook the shrimp.
- Serve with white rice on the side.
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
- Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
- Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
SHRIMP WITH BLACK BEAN SAUCE
Steps:
- In a medium heavy saucepan, melt the butter over medium heat. Add the garlic, ginger, and red pepper and saute, stirring occasionally, for 5 minutes. Add the white wine and reduce by about 1/3. Add the chicken stock cornstarch mixture and continue cooking, stirring all the time, until thickened. Add the soy sauce, pepper, and black beans and reduce the heat to low. Cover the pan and simmer for 10 minutes, stirring occasionally, until thick and chunky.
- While the beans are cooking, fill a large saucepan halfway up with lightly salted water. Bring it to a boil over high heat and add the shrimp. Bring back to the boil and cook for 5 minutes, then drain well. Immediately spoon a layer of the black bean mixture onto each of 6 heated plates. Scatter the shrimp over the beans and top with a generous mound of spring onions and sprigs of cilantro.
STIR-FRIED SHRIMP WITH BLACK BEANS
Provided by Mark Bittman
Categories dinner, main course
Time 30m
Yield 4 or more servings
Number Of Ingredients 13
Steps:
- Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
- Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
- Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
- Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
- Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.
Nutrition Facts : @context http, Calories 261, UnsaturatedFat 9 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 2 grams, Protein 26 grams, SaturatedFat 1 gram, Sodium 1731 milligrams, Sugar 4 grams, TransFat 0 grams
SHRIMP AND BLACK BEAN SOUP
Packed with tomatoes, beans, corn and, of course, shrimp, this bold and spicy soup is shared by Elizabeth Lewis of Hayden, Alabama. She writes, "My family likes spicy foods and everyone really enjoys this soup. It's especially good in cold weather."
Provided by Taste of Home
Categories Lunch
Time 1h
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, saute onion in oil for 3-4 minutes or until tender. Add the broth, tomatoes and green chilies, corn, black beans, tomatoes, chili powder, sugar and salt. Bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 20 minutes., Stir in shrimp; cook 5-6 minutes longer or until shrimp turn pink. Stir in parsley.
Nutrition Facts : Calories 177 calories, Fat 3g fat (0 saturated fat), Cholesterol 84mg cholesterol, Sodium 983mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 6g fiber), Protein 15g protein. Diabetic Exchanges
GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS
This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Either way, it's delish!
Provided by Sahara B
Categories Main Dish Recipes Bowls
Time 1h10m
Yield 4
Number Of Ingredients 25
Steps:
- Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
- While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
- Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
- Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
- Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
- Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.
Nutrition Facts : Calories 695.7 calories, Carbohydrate 61.8 g, Cholesterol 175.4 mg, Fat 39.3 g, Fiber 18.6 g, Protein 32.5 g, SaturatedFat 6.2 g, Sodium 2032.1 mg, Sugar 6.4 g
BLACK-BEAN SHRIMP WITH CHINESE BROCCOLI
Categories Bean Shellfish Vegetable Side Stir-Fry Lunch Lunar New Year Shrimp Broccoli Rabe Gourmet Sugar Conscious Dairy Free Tree Nut Free
Yield Makes 8 servings (as part of a Chinese meal)
Number Of Ingredients 16
Steps:
- Stir together broth, rice wine, soy sauce, cornstarch, sugar, and salt in a small bowl until cornstarch is dissolved.
- Remove any bruised or withered outer leaves from gai lan, then trim and peel stalks, halving thick ones lengthwise. Cut crosswise into 2 1/2-inch pieces, separating leafy parts from thick stems.
- Cook stems in a 6- to 8-quart pot of boiling salted water, uncovered, until crisp-tender, about 3 minutes. Add leafy parts and cook until all of gai lan is just tender, 3 to 5 minutes. Drain well, then transfer to a clean kitchen towel and pat dry. Transfer to a large dish and keep warm, loosely covered with foil.
- Pat shrimp dry. Heat wok over high heat until a drop of water vaporizes instantly. Pour peanut oil around side of wok, then tilt wok to swirl oil, coating side. When oil just begins to smoke, add ginger and stir-fry 5 seconds. Add black beans, garlic, and jalapeño and stir-fry 1 minute. Working quickly, add shrimp, spreading in 1 layer on bottom and side of wok. Cook, undisturbed, 3 minutes, then stir-fry until shrimp are just pink on both sides, about 1 minute more. Stir broth mixture, then add to shrimp and bring to a boil. Boil, stirring, 2 minutes. Remove from heat and drizzle with sesame oil, then stir to combine.
- Pour shrimp and sauce over gai lan.
N'ORLEANS SHRIMP WITH BEANS & RICE
Thirty minutes is all it takes to place this tasty shrimp dish on the table. It quick for weeknight meals, but special enough for guests. -Elaine Holmes, Brandon, Florida
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine butter and garlic. , In a large skillet, saute 1/4 cup onion in 3 tablespoons butter mixture until tender. Add the shrimp, tomatoes, parsley, lemon juice and 1-1/2 teaspoons Creole seasoning; cook 1 minute longer. Stir in wine. Bring to a boil; cook until liquid is almost evaporated and shrimp turn pink., Meanwhile, in a large saucepan, saute remaining onion and Creole seasoning in remaining butter mixture. Add rice and beans; heat through. Serve with shrimp.
Nutrition Facts : Calories 533 calories, Fat 14g fat (8g saturated fat), Cholesterol 237mg cholesterol, Sodium 885mg sodium, Carbohydrate 57g carbohydrate (4g sugars, Fiber 7g fiber), Protein 39g protein.
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