Spicy Black Bean Soup with Limed-Up Shrimp

Name: Spicy Black Bean Soup with Limed-Up Shrimp
Yield: 4 servings
Ingredients: 5 tablespoons EVOO (extra-virgin olive oil); 1 medium onion, finely chopped; 4 garlic cloves, chopped; 2 tablespoons chili powder, 2 palmfuls; 1 teaspoon ground cumin, 1/3 palmful; Salt and black pepper; 1/2 teaspoon red pepper flakes; Zest and juice of 2 limes; 1/4 cup fresh flat-leaf parsley, a generous handful, chopped; 16 jumbo shrimp, peeled, deveined, and butterflied (see Note); 2 14-ounce cans black beans, rinsed and drained; 1 14-ounce can diced fire-roasted tomatoes; 5 cups chicken stock; 1/2 cup heavy cream (optional); Hot sauce, to taste

December 9, 2011

Rich, but not heavy, this dish is delish.

Cooks' Note

Cut along the shrimp where it has been deveined, separating it without cutting all the way through it. Press it open a bit, or “butterfly” it. When the shrimp cook, they will continue to open and curl, allowing you to arrange them literally standing up in the soup. If you prefer to serve the shrimp on the side, skip the butterfly process.

Recipe notes

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