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Caribbean Shrimp Salad

1 lb Unpeeled, medium-size fresh shrimp
1 md Onion, chopped
1 Garlic clove, pressed
1 tb Vegetable oil
6 c Water
3/4 ts Ground turmeric
1/2 ts Ground cumin
1/2 ts Salt
8 oz Bow tie pasta, uncooked
1 cn (15-oz) black beans, rinsed and drained
1 cn (8-oz) pineapple chunks, drained
1 lg Tomato, chopped
1/4 c Minced fresh cilantro
1/4 c Vegetable oil
1/4 c Fresh lime juice


Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients. Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve immediately, or cover and chill.




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