Recipe

Spicy Shrimp And Black Bean Soup Recipe

	Coffeebean53 / All my dishes 2 years, 1 month ago A wonderful recipe for cooler weather. I've added 1/4 tsp. red pepper for extra heat. The original recipe I found on the internet called for chopped cilantro stems, but I didn't care for it when I tried it so I use the cilanto leaves instead, much better. Delicious .... More Prep:15m Cook:50m Servings:8	Coffeebean5
	hearty soup

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jenniferby

Ingredients

2 cups dried black turtle beans, soaked

1 strip bacon, diced

1 cup diced onion

1/2 cup diced celery

1/2 cup diced green pepper

1 tablespoon minced jalapeño chili pepper

1/4 tsp crushed red pepper

freshly ground black pepper

1 clove garlic, minced

1 bay leaf

2 tablespoons finely chopped cilantro

6 cups low-sodium canned chicken or vegetable broth

salt to taste

2 pounds medium shrimp, peeled and deveined

2 tablespoons Old Bay Seasoning

1 tablespoon chopped, fresh chives

Directions

Drain the beans and set aside.

Cook the bacon in a 4-quart pot over low-medium heat for 2 to 3 minutes. Add the onion, celery, green pepper , jalapeño pepper, and crushed red pepper , season lightly with black pepper and cook until the vegetables begin to soften, about 5 minutes. Add the garlic and cook for 1 more minute.

Add the bay leaf, cilantro, beans and broth and bring to a boil quickly over high heat.

Lower the heat and simmer until the beans are completely tender, about 30 to 40 minutes.

Meanwhile, preheat the grill for the shrimp. Mix the shrimp and spices together and grill them on both sides until they are cooked through, about 2 minutes per side. Let them cool slightly. When the shrimp are cool enough to handle, cut them in half.

Remove and discard the bay leaf, puree half of the soup in a blender and then add it to the rest of the soup. Season with salt and pepper and keep warm.

Divide the shrimp among the soup bowls, mounding them in the middle, and ladle the soup around them. Garnish with chopped chives.

NOTE: Do not add salt until the beans are fully cooked because salt will prevent them from becoming tender.

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