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Features for "Sherried Black Bean Soup With Shrimp"
Served as main course. Non-vegetarian dish. Speciality: Occasion - Dinner Party.
Ingredients for "Sherried Black Bean Soup With Shrimp" (Click here for measurement conversion) 1/2 lb dried Black Beans, soaked overnight in water and drained
1/4 cup Extra Virgin Olive Oil
1 medium Onion, minced
3 Garlic Cloves, minced
1/2 Green Bell Pepper, minced
1 teaspoon ground Cumin
1 teaspoon dried Oregano
1/2 cup Heavy Cream
1 Tablespoon dry Sherry
2 teaspoons Sherry Wine Vinegar
1 Tablespoon chopped Cilantro
1 teaspoon chopped Cilantro
Salt and freshly ground Black Pepper
6 medium Shrimp, shelled and deveined
1 teaspoon chopped Mint
Method for "Sherried Black Bean Soup With Shrimp"
Cover six 4 inch skewers with water and soak for 2 hours. Put the beans in a medium saucepan, add enough water to cover by 2 inch and bring to boil. Reduce the heat to low and simmer the beans until tender, about 2 hours; add water as needed to keep beans subnmerged. Pour off all but 2 1/2 cups of the cooking liquid. Meanwhile, in a medium skillet, heat 3 tablespoons of the olive oil. Add the onion, garlic, and green pepper and cook over moderate heat until the vegetables are softened, about 6 minutes. Add the cumin and oregano and cook, stirring, until fragrant, about 2 minutes. Scrape the vegetables into the saucepan of beans and add the cream, sherry, vinegar and 1 tablespoons of the cilantro. Working in batches, puree the beans in a blender until very smooth. Return the soup to the saucepan and season with salt and pepper; keep warm. Light a grill. In a small bowl, toss the shrimp with the remaining 1 tbsp of olive oil and 1 teaspoons of cilantro and the mint. THread 1 shrimp onto each skewer and season with salt and pepper. Grill the shrimp over a hot fire until curled and lightly charred, about 1 minute per side. Pour the soup into tall shot glasses and garnish each glass with a grilled shrimp.
Comments
Preparation time: 30 minutes
Cooking time: 2 1/2 hours
Serves: 6
Tips: The soup can be refrigerated for up to 3 days and reheated gently.
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