1 pound medium raw shrimp, peeled and deveined
1 (1 lb. 12 oz.) can whole tomatoes, cut up, with juice
2 (16 oz.) cans black beans, drained
1 cup fish or chicken stock
1 large green pepper, chopped
1 large yellow pepper, chopped
1 medium onion, chopped
2 cloves garlic cloves, minced
1 tablespoon canola oil
1/2 cup prepared picante sauce
1 teaspoon cumin
1/2 teaspoon basil
* sharp cheddar cheese, shredded
* Chef Geoffrey Michael's Spice Seasoning, to taste
In a large pot or deep skillet, sauté onion and garlic until tender. Add remaining ingredients, except shrimp, and cook over medium heat 10 minutes.
Add shrimp (shrimp can be left whole, chopped, diced or shredded); cover and continue to cook an additional 5 minutes. Salt and pepper, to taste, top with shredded cheese and serve.
Variation: Use 1/2 to 3/4 lbs. of cooked, peeled and deveined shrimp (shrimp can be left whole, chopped, diced or shredded) in place of raw peeled and deveined shrimp.
Follow recipe until it’s time to add the shrimp and then proceed as follows: Remove pan from the stove and stir in cooked shrimp. Top with shredded cheese. Cover and let stand until cheese has melted. Serve.
No Nutritional Information Available
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