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Calypso Shrimp With Block Bean Citrus Salsa

chef.tim.lee's picture
Ingredients
For shrimp and marinade
  Grated orange peel 2 Teaspoon
  Orange juice 1⁄4 Cup (4 tbs)
  Seasoned salt 1⁄2 Teaspoon
  Garlic 4 Clove (20 gm), finely chopped
  Uncooked large shrimp 1 Pound, peeled, deveined (21 To 30)
  Canola oil 1 Tablespoon
For salsa
  Canned black beans 15 Ounce, drained, rinsed (1 Can)
  Orange 1 Medium, peeled, divided into segments, membrane removed and cut in half
  Chunky style salsa 1⁄4 Cup (4 tbs)
  Chopped fresh cilantro 2 Tablespoon
  Grated lime peel 1 Teaspoon
  Garlic 2 Clove (10 gm), finely chopped
Directions

GETTING READY
1. In an 8-inch square (2-quart) glass baking dish, Tip the orange peel, the orange juice, the seasoned salt, and four cloves of garlic
2. Add shrimp to the mix and coat them well
3. After covering the dish with plastic wrap, leave the shrimp to marinate for 2 hours

MAKING
4. In a large bowl, mix the salsa ingredients
5. Cover the bowl with cling film and let stand till the required
6. In a 10-inch nonstick skillet, heat the oil over medium-high heat
7. Drain the shrimp, discard the marinade and cook the shrimp in hot oil for 2-3 minutes only

SERVING
8. Divide the shrimps on to four dinner plates and arrange the salsa around the shrimp.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Method: 
Saute
Interest: 
Holiday, Party, Healthy
Ingredient: 
Shrimp
Preparation Time: 
5 Minutes
Cook Time: 
40 Minutes
Ready In: 
45 Minutes

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