How to make it

  • 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.

Reviews & Comments 2

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  • linebb956 12 years ago
    Not bad... in fact... YUMMMMERS! I have to try this...
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  • way2nrml 12 years ago
    Wow! This looks really good. I will have to add it to my menu for next week. Thanks for the post.
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