Sautéed Shrimp with Black Bean Sauce

Glastonbury CT great tasting shrimp


• 1 15-ounce can black beans

• 1 large garlic clove, minced

• 5 tablespoons olive oiI

• 1 teaspoon chili powder

• 1 1⁄2 cups canned chicken broth

• 1 1⁄2 to 2 pounds raw medium to jumbo shrimp, peeled salt

• freshly ground black pepper

• minced fresh cilantro (optional)


Drain the beans in a colander. Rinse them well.

In a skillet, cook the garlic in 2 tablespoons of olive oil over moderately low heat until the garlic begins to color. Add the chili powder and cook, stirring, for 30 seconds. Add the beans and cook, stirring, for 3 minutes. Stir in the broth, then transfer one cup of the mixture to a blender. Puree the mixture and return it to the skillet. Simmer the sauce, stirring, for 5 minutes and reserve.

Heat the remaining 3 tablespoons of oil in a large skillet over moderately high heat. Pat the shrimp dry and season with salt and pepper. Saute the shrimp, in batches, for 2 minutes or until they are a pale golden color.

Heat the sauce and pour it in a shallow serving dish. Arrange the shrimp on top and sprinkle with the cilantro if desired.

NOTE: The sauce can be made 1 day in advance and kept, covered, in the refrigerator.

Alternatively the shrimp can be threaded onto skewers and grilled on a preheated oiled grill for the same amount of time. Pull the shrimp off the skewers and lay them on the sauce to serve.

Serves 4 as a main course or 6 as an appetizer

Thanks to Leslie Glover Pendleton for this recipe

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