Spicy Shrimp With Black Bean Salsa

Recipe Ingredients

		Salsa
12 oz	340g	Drained cooked black beans
1 cup	237ml	Cubed yellow or green bell pepper
1 cup	93g / 3.3oz	Jalapeno pepper - seeded, deveined (medium) and minced
1/2 cup	31g / 1.1oz	Red onion - chopped
1/4 cup	27g / 1oz	Celery - chopped
1/4 cup	4g / 0.1oz	Fresh cilantro - chopped
1		Garlic clove - crushed
2 tablespoons	30ml	Fresh lime juice
2 teaspoons	10ml	Olive or vegetable oil
		Shrimp
24		Shrimp - peeled and deveined (medium)
1/2 oz	14g	Dry sherry
1 1/2 teaspoons	7.5ml	Mild or hot chili powder
1		Garlic clove - crushed
1/2 teaspoon	2.5ml	Ground cumin
1/4 teaspoon	1.3ml	Salt
2 teaspoons	10ml	Olive or vegetable oil

Recipe Instructions

Beans are a Mexican staple and can be prepared in ways almost too numerous to count. Here we've combined them with colorful vegetables and fiery jalapeno pepper to make a marvelous salsa for shrimp.

To prepare salsa, in medium bowl, combine beans, bell pepper, jalapeno pepper, onion, celery, cilantro, garlic, juice and oil; let stand, covered, until flavors are blended. To prepare shrimp, in separate medium bowl, combine shrimp, sherry, chili powder, garlic, cumin and salt, tossing to coat.

In large nonstick skillet, heat oil; add shrimp mixture. Cook, stirring frequently, 4 minutes, until shrimp turn pink. Transfer shrimp to serving platter; serve with salsa.

Source:
July 1993 issue of Bon Appetit

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