Misty’s Black Bean Soup and Shrimp
- 5 tablespoons extra virgin olive oil, divided
- 1 medium onion, finely chopped
- 4 garlic cloves, chopped, divided
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt and black pepper
- 1/2 teaspoon red pepper flakes
- Zest and juice of 2 limes
- 1/4 cup fresh flat-leaf parsley, chopped
- 16 jumbo shrimp, peeled, deveined and butterflied
- 2 14-ounce cans black beans, rinsed and drained
- 1 14-ounce can diced fire-roasted tomatoes
- 5 cups chicken stock
- 1/2 cup heavy cream (optional)
- Hot sauce, to taste
Heat a medium soup pot over medium-high heat with 2 tablespoons oil. Add the onions, 3/4 of the garlic, the chili powder, cumin, salt and pepper. Cook for about 3-4 minutes, until the onions are tender, stirring frequently.
While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 tablespoons olive oil, the red pepper flakes, lime zest, parsley and a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you prepare the soup.
While the soup is simmering, preheat a large skillet over medium-high heat. Once it’s hot, add the shrimp and cook 2-3 minutes on the first side. Flip the shrimp, add the remaining lime juice and cook another 2-3 more minutes or until the shrimp are opaque.
Taste the soup and adjust the seasoning with salt, pepper and hot sauce. To serve, place a few ladles full of the soup in shallow soup bowls and stand 4 shrimp in the center of each bowl.