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Kidney Beans With Shrimp

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  Celery rib 1 , halved
  Onion 1⁄2 Small
  Oregano sprig/1 teaspoon dried 1
  Lemon 1⁄2
  Whole peppercorns 3 , crushed
  Hot pepper flakes 1⁄8 Teaspoon
  Medium shrimp 12 Ounce, shelled and deveined
  Canned kidney beans 16 Ounce (1 Can)
  Red wine vinegar 1 Tablespoon
  Olive oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Scallions 4 , sliced
  Minced fresh parsley 1 Tablespoon

1. In a nonreactive medium saucepan, bring 6 cups water to a boil with celery, onion, oregano, lemon, peppercorns, and hot pepper flakes. Boil 3 minutes. Plunge shrimp into boiling water and cook 2 to 3 minutes, or until they just turn pink. Drain in a colander and rinse under cold running water. Transfer shrimp to a bowl and discard vegetables and seasonings remaining in colander. Set shrimp aside.
2. Drain beans and rinse under cold running water. Drain well. In a medium bowl, whisk together vinegar, olive oil, salt, and pepper until dressing is blended. Add beans, scallions, and parsley to dressing. Toss to coat. Add shrimp and toss lightly.

Recipe Summary

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1179 Calories from Fat 476

% Daily Value*

Total Fat 53 g82.3%

Saturated Fat 7.5 g37.6%

Trans Fat 0 g

Cholesterol 517.1 mg172.4%

Sodium 3120.2 mg130%

Total Carbohydrates 100 g33.4%

Dietary Fiber 27.3 g109.1%

Sugars 29.1 g

Protein 96 g192.9%

Vitamin A 64% Vitamin C 136.5%

Calcium 61.4% Iron 87%

*Based on a 2000 Calorie diet

Kidney Beans With Shrimp Recipe