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ISLAND SHRIMP WITH BLACK BEAN CITRUS SAL




Source of Recipe


ArcaMax
ISLAND SHRIMP WITH BLACK BEAN CITRUS SALSA (Saturday)
Makes 4 servings

Preparation time: 20 minutes; marinating time: up to 2 hours

Cooking time: less than 5 minutes

For the marinade:

2 teaspoons orange zest (orange part only)

1/4 cup fresh orange juice

1/2 teaspoon reduced-sodium seasoned salt

4 cloves minced garlic

1 pound uncooked peeled and deveined medium or large shrimp

1 tablespoon canola oil

For the salsa:

1 (19-ounce) can rinsed black beans

1 medium orange, peeled, divided into segments, membrane removed and cut in half

1/4 cup thick and chunky salsa

2 tablespoons chopped fresh cilantro

1 teaspoon lime zest (green part only)

2 cloves minced garlic

In a square baking dish, mix orange zest, juice, salt and garlic. Add shrimp; turn to coat. Cover and refrigerate up to 2 hours. Meanwhile, in medium bowl, combine beans, orange pieces, salsa, cilantro, lime zest and garlic. Cover and refrigerate.

In a large nonstick skillet, heat oil on medium-high. Drain shrimp; discard marinade. Cook and stir shrimp in oil 2 to 3 minutes or until shrimp are pink. To serve: Divide salsa among 4 plates. Arrange shrimp around salsa.

Per serving: 259 calories, 26 grams protein, 6 grams fat (20 percent calories from fat), 0.5 gram saturated fat, 24 grams carbohydrate, 168 milligrams cholesterol, 633 milligrams sodium, 8 grams fiber.