|Ingredients needed for this meal|
|Dice up and Saute the Shallot in 1 Tsp of Coconut Oil for about 2 minutes|
|Add in your can of Ready to Eat Black Beans and mash up with a fork to release starches and allow it to thicken|
|Cook on low-medium heat for about 7 minutes mashing and stirring occasionally|
|Season the Shrimp with Salt, Pepper, and Curry Powder|
|Chop up your vegetables, garlic, and ginger|
|Saute the Onions, Bell Peppers, Ginger, and Serrano Pepper in 1 Tbsp of Coconut Oil for about 15 minutes|
|Add the Garlic and saute for 1 minute stirring it to make sure it does not burn. Season with Salt and Pepper|
|Then add the Shrimp and Chopped Tomato, stir everything together. Turn off heat, cover and let sit for about 7 minutes|
|After 7 minutes, this is what you will have|
|Serve over your Mashed Black Beans- My presentation|
|My husband's presentation|
|Eat and Enjoy!|
It's that time of the week again- Tasty Tuesday! Today I'm sharing a quick and easy meal idea that's very flavorful and satisfying, but still friendly to your waist. The flavors going on here are reminiscent of Caribbean/ West Indies dishes that I have had in the past. My husband and I love it and I hope you will as well.
The quantities below serve two people but can easily be adjusted based on your needs. I normally add some fresh chopped cilantro to the Shrimp at the very end but, that day the cilantro did not look good so, I opted to leave it out. It's still delicious without it but, if you have it, add it. It definitely kicks the dish up a notch!
By the way, my husband and I have a different idea when it comes to the plating of this dish. I'm curious, which presentation do you prefer? Be honest. I will not be offended! ;-)
1/2 lb. Shrimp ( peeled and devained )
1 Bell Pepper ( sliced )
1/2 Sweet Onion ( sliced )
1 Serrano Pepper ( cut lengthwise and sliced, seeds and ribs removed ) *Note* This pepper is very spicy. Remove ribs and seeds if you do not like or can not tolerate a lot of heat.
2 Large Cloves of Garlic ( finely chopped )
1 Two-Inch piece of fresh Ginger ( peeled and finely chopped )
1 Tbsp Coconut Oil
Salt, Pepper, and Curry Powder to taste
1 tsp Fresh Cilantro
1 wedge of Lime to squeeze on top once served
In a medium size pan on medium heat, add the coconut oil and saute the bell peppers, onions, serrano pepper and ginger for about 15 minutes stirring occasionally. Then add in your garlic and cook for one minute, stirring it to make sure it does not burn. At this point, season your veggies with salt and pepper and stir.
Season your shrimp with salt, pepper, and curry powder and add them in to your vegetables along with the chopped tomato ( Refer to photo above ). Mix everything together. Turn off the heat and cover the pan. Let sit until the shrimp cooks through, about 7 minutes. You're done!
1 15oz can of Black Beans ( Seasoned and Ready to Eat )
1 Small-Medium Shallot ( finely chopped )
1 Tsp Coconut Oil
In a small pan on medium heat, saute the shallot in coconut oil for about 2 minutes. Add in your can of black beans ( don't rinse or drain, as it is already cooked and seasoned- just throw out the viscous liquid that's on the very top ). Lower heat to low-medium and cook, uncovered, for about 7 minutes while mashing and stirring with a fork. You will notice that the beans will start changing color and get more opaque and also thicken as the starches get released by mashing. After about 7 minutes, remove from heat and let sit for about 2 minutes and it'll thicken even more. You're done!
Serve and enjoy!
*Note: If you start making the beans right before you add in the garlic to your other pan, you should be done with both, the shrimp and the beans, around the same time.