Mexican Black Bean Soup with Shrimp Recipe
Ingredients:
- 1/2 pound peeled raw shrimp, cut into 1/2-inch pieces
- 3/4 cup black beans, washed and picked over
- 1/8 teaspoon ground cumin
- 1/4 teaspoon oregano
- 1 bay leaf, or 2 avocado leaves
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 clove garlic, chopped
- 1 medium tomato, peeled and chopped
- Salt and freshly ground pepper
- 2 cups chicken stock
- 4 tablespoons dry sherry
How to cook Mexican Black Bean Soup with Shrimp:
- In a medium saucepan combine the beans, cumin, oregano, bay leaf or avocado leaves, with 3 cups water. Bring to a boil over moderate heat, reduce the heat to low, cover, and simmer until the beans are very tender, about 2 1/2 hours. Cool a little, remove, discard the bay leaf or avocado leaves, and pour the beans and liquid into a blender or food processor.
- Heat the oil in a skillet and saute the onion and garlic until the onion is soft. Add the tomato and simmer until the mixture is well blended, 2 or 3 minutes.
- Season to taste with salt and pepper and add to the blender or food processor. If necessary do this in two batches.
- Reduce the mixture to a smooth puree and pour it into the saucepan. Stir in the chicken stock and bring to a simmer over moderate heat.
- Add the shrimp and cook for 2 minutes longer.
- Serve immediately, as overcooking toughens shrimp.
- Stir 1 tablespoon of sherry into each serving.
Notes:
The Mexican Black Bean Soup with Shrimp recipe very easy to prepare and so good!
The Korean name for this recipe is Sopa de Frijol Negro con Camarones.
This recipe for Mexican Black Bean Soup with Shrimp serves/makes: 4
The Mexican Black Bean Soup with Shrimp (Sopa de Frijol Negro con Camarones) recipe is adopted from The Book of Latin American Cooking by Elisabeth Lambert Ortiz 1994.
Main Ingredient: Shrimp
Preparation Method: Soup/Stew
Cuisine: Mexican