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Caribbean shrimp-bean salad
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| Artist: |
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| Categories: |
Caribbean, Central American, North American, Salads, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| can | Black beans, rinsed and | | | - drained (15-oz.) | | 1
| small | Green pepper, finely chopped | | 1/2
| cup | Sliced celery | | 1/2
| cup | Sliced purple onion | | | - separated into rings | | 2
| tbsp | Chopped fresh cilantro | | 2/3
| cup | Picante sauce | | 1/4
| cup | Lime juice | | 1/4
| tsp | Salt | | 2
| tbsp | Vegetable oil | | 2
| tbsp | Honey | | 6
| cup | Water | | 2
| lbs | Unpeeled medium-size fresh | | | - shrimp | | | Lettuce leaves |
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Procedures:
| 1 | Combine first 10 ingredients; toss gently. | | 2 | Cover and chill 8 hours stirring occasionally. | | 3 | Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. | | 4 | Drain well; rinse with cold water. | | 5 | Chill. | | 6 | Peel and devein shrimp. | | 7 | Arrange shrimp around edge of a lettuce-lined serving plate; spoon black bean mixture in center. | | 8 | Garnish with cherry tomato halves, if desired |
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