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Shrimp and Black Bean Soup Recipe

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This recipe for Shrimp and Black Bean Soup, by , is from The Harkins/Woytkosky/Suppon/Pozza Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Edward Harkins
Added: Friday, January 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb shrimp (cooked and peeled)
Two 15 oz. cans of black beans (rinsed and drained)
3 cups chicken broth
1 teaspoon ground cumin
1 tablespoon oregano
1 teaspoon cinnamon
1 teaspoon black pepper
Salt to taste
Olive oil
1/2 red bell pepper - slivered
1 teaspoon lemon zest

Directions:
Directions:
In a large saucepan, combine the beans, broth, cumin, oregano, cinnamon, black pepper, and salt. Bring to a boil. Reduce heat to low, and simmer for 10 minutes, stirring occasionally. Add the pre-cooked shrimp and let simmer for an additional 5 minutes. You can reserve some shrimp for garnish on (or around) the bowl, as desired.

Meanwhile, heat some olive oil in a pan and add the red bell pepper. Cook until tender (just a few minutes).

Pour the soup mixture into a blender or food processor and blend until
Pureed. Return puree to the pan and then stir in the lemon zest.

Ladle the soup into bowls. Garnish with the red bell pepper slices and a few pieces of shrimp.

For a spicy twist, you can add ground red pepper and/or Tabasco sauce to the initial ingredients for the soup. Red, yellow, orange, and/or green bell peppers can be used as a garnish for more color or to complement the serving dishes.

Number Of Servings:
Number Of Servings:
4 to 6
Personal Notes:
Personal Notes:
Questions, ask Eddie

 

 

 

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