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.
BLACK & WHITE BEAN CHILI
This is a healthy and filling meal that even the kids love! The satisfying chili is great for football games or potluck dinners. -Katti Scott, Manteo, North Carolina
Provided by Taste of Home
Categories Lunch
Time 4h30m
Yield 8 servings (2 quarts)
Number Of Ingredients 17
Steps:
- In a large skillet, heat 1/2 teaspoon oil over medium high heat. Add half of the chicken; cook and stir until browned. Remove with a slotted spoon to a 4- or 5-qt. slow cooker. Repeat with 1/2 teaspoon oil and remaining chicken. In same pan, heat remaining oil over medium heat. Add carrots, celery, onion and spices; cook and stir until tender, 6-8 minutes., Add wine; increase heat to medium-high. Cook 1 minute, stirring to loosen browned bits from pan. Transfer to slow cooker. Add beans, tomatoes, salt and pepper. Cook, covered, on low until meat is tender, 4-5 hours., Serve with rice. If desired, top with sour cream and cheese.
Nutrition Facts :
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
SEAFOOD CHILI
A twist on classic chili with fresh veggies and lots of seafood, seasoned with chili and lime and lots of garlic.
Provided by Jay
Categories Soups, Stews and Chili Recipes Chili Recipes
Time 2h5m
Yield 8
Number Of Ingredients 17
Steps:
- Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour.
- Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour.
- Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty.
- Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Nutrition Facts : Calories 258 calories, Carbohydrate 19 g, Cholesterol 136.7 mg, Fat 8 g, Fiber 7.2 g, Protein 28.5 g, SaturatedFat 4 g, Sodium 816.5 mg, Sugar 5.6 g
BLACKENED SHRIMP AND WHITE BEAN CHILI
This came from a chili cookbook. If you want it hotter, leave in some of the chile seeds. It calls for some dried herbs, but I prefer to use double the amount of fresh.
Provided by melissam9
Categories Beans
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large saucepan cover beans with cold water. Bring to a boil over high heat. Boil briskly 5 minutes then remove from heat and let soak 1 hour.
- Drain and rinse under cold running water. Set beans aside.
- In saucepan, heat 4 Tbsp of olive oil over medium heat.
- Add chiles, garlic and onion and saute until onion is transparent 5-6 minutes.
- Add drained beans, broth, tomatillos, oregano, basil, thyme, bay leaf, salt & pepper, bring to a boil.
- Reduce heat and simmer, covered until beans are tender about 1 1/2 hours adding a little water if necessary to keep beans barely covered.
- About 1/2 hour before beans are done, stir together 1/2 of butter with chili powder and paprika.
- Rub butter mixture evenly over shrimp.
- When beans are done, heat remaining oil & butter over medium high heat (I actually heat this in a cast iron skillet on my outdoor grill).
- When mixture just begins to smoke, add shrimp & saute until done & slightly blackened 1 1/2 to 2 minutes.
- Discard bay leaf from chili and serve in bowls with shrimp and any remaining fresh herbs as a garnish.
SHRIMP 'N' BLACK BEAN CHILI
It's not spicy, but this chili is sure to warm you up during those cold winter evenings. "Since this recipe calls for precooked shrimp and canned goods, it is very quick to prepare," explains Elizabeth Hunt of Kirbyville, Texas.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through. , Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 190 calories, Fat 4g fat (1g saturated fat), Cholesterol 115mg cholesterol, Sodium 504mg sodium, Carbohydrate 18g carbohydrate (5g sugars, Fiber 5g fiber), Protein 20g protein. Diabetic Exchanges
SHRIMP 'N' BLACK BEAN CHILI
This is a fast and easy meal and not to mention delicious. If you feel you need more heat in this chili, you could add more cumin or chilies/jalapeno or even a can of rotel with chilies for the diced tomatoes. Cook time is an estimate for prep and cooking.
Provided by JenzyGirl
Categories Healthy
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, saute onion and green pepper in oil for 4-5 minutes or until crisp-tender. Stir in the beans, tomatoes, broth, picante sauce, cumin and basil. Reduce heat; simmer, uncovered, for 10-15 minutes or until heated through.
- Add shrimp; simmer 3-4 minutes longer or until heated through. Serve with rice if desired.
Nutrition Facts : Calories 309.3, Fat 6.6, SaturatedFat 0.9, Cholesterol 172.8, Sodium 714.3, Carbohydrate 30.5, Fiber 9.2, Sugar 6, Protein 32.7
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