Shrimp And Black Bean Soup Recipes

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.

Steps:

• Combine sauce ingredients and set aside.
• Heat wok over high heat for 30 seconds.
• Add garlic oil and coat the wok.
• When a wisp of white smoke appears, add garlic and black beans.
• Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
• Add wine by drizzling around the edges of the wok; mix well.
• When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
• Stir sauce and pour in the well.
• Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
• Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

Steps:

• Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

Steps:

• In a large bowl, combine the first five ingredients. , In a small bowl, whisk the picante sauce, cilantro, lime juice, oil, honey, salt and, if desired, lime zest. Pour over shrimp mixture and toss to coat. Cover and refrigerate for at least 2 hours. , Using a slotted spoon, spoon onto a lettuce-lined serving platter or salad plates. Garnish with tomatoes.

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.

Steps:

• Sweat the onions and half of the garlic in two tablespoons of the olive oil. Toss in the Cumin, Chile Powder, and Salt and Pepper. Cook for about three minutes on medium-high heat.
• Peel, devein, and rinse the shrimp. Zest and juice the limes into a bowl and add the rest of the olive oil and garlic. Add the red pepper flakes to the bowl. Toss the shrimp in and allow to marinade.
• Add the black beans to the onion mixture and mash about half of them. Add the tomatoes, Tobasco, veggie broth, and half and half. Stir until well mixed. Allow to come to a bubble and then lower the heat to simmer. Let the soup simmer for about 12 minutes.
• In the mean time, cook the shrimp on both sides in a pan (no oil or butter) about two to three minutes a side. After you flip the shrimp, pour in the lime juice mixture to the pan to help "steam" the shrimp. You be the judge on when they're fully cooked.
• Ladle out the soup into a bowl and add five shrimp to the bowl. You can add more salt or pepper to taste.

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.

Steps:

• In a large soup pot, warm oil to medium heat. Add Onion and cook for 2-3 minutes. Add Bell pepper and cook for another 2 minutes. Add Garlic and 2 tomatoes, cook for 1-2 additional minutes. Season with salt & pepper.
• Add Chipotle Pepper, oregano, chili powder, and cumin (Note my measurements on the spices are estimates, use as much of the flavors as you like).
• Add 2 cans of the beans and the chicken stock. Bring to a boil. Reduce heat to a simmer. Simmer for about 15 minutes uncovered.
• Using a hand-held blender, blend all ingredients while cooking in the pot. I like to make it fairly smooth, but some chunks are OK.
• Taste for seasoning -- add additional if appropriate for your taste.
• Add remaining beans and tomatoes. Simmer for another 10-20 minutes.
• Add shrimp and cook for about 5-6 minutes, or until shrimp is pink and cooked through. Remove from heat. Add 1/2 cup fresh cilantro.
• Serve in a bowl with remaining cilantro, avocado, scallions, and sour cream if desired.

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.

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.

Steps:

• For the Black Bean Soup: In a large soup pot, heat the olive oil over medium-high heat. Add the onion, garlic, cumin, chili powder, and salt and pepper to taste. Stir and cook for a few minutes, until the onions become tender, about 4-5 minutes. Add the black beans to the onion mixture. Use a rubber spatula or potato masher to mash half the beans. Stir in the tomatoes, heavy cream, and vegetable broth. Let the soup come to a boil. Once it's boiling, reduce the heat to a simmer and cook for about 11 minutes, stirring occasionally. For the Lime Shrimp: In a large bowl, combine the garlic with the olive oil, lime zest, crushed red pepper, parsley, and a sprinkle of salt. Add the shrimp to this mixture and toss them until they are coated; remove the shrimp. Heat a skillet over medium-high heat. Add the shrimp and cook for 2 or 3 minutes. Flip the shrimp, add the lime juice, and cook for another few minutes, until the shrimp are opaque. Add the hot sauce to the soup and adjust the salt and pepper to your taste. Ladle the soup into 4 bowls and top each with 4 shrimp. Tip: Not a shellfish fan? Substitute your favorite protein, like chicken or steak!