Title: Shrimp with Black Beans
Categories: Seafood Check
Yield: 4 Servings

2 1/2	tb	Olive oil
4		Garlic cloves, chopped
1	sm	Onion, chopped
1	c	Canned Black beans, rinsed
		And drained
2	ts	Red wine vinegar
3/4	c	Tomato juice
1 1/2	lb	Large uncooked shrimp,
		Peeled and deviened
	ds	Salt to taste
	ds	Pepper to taste
3	tb	Chopped fresh cilantro
2	tb	Chopped fresh parsley

Heat the oil in a skillet large enough to accommodate the shrimp and black beans.

Add the garlic and onion and cook over low heat for 4 to 5 minutes or until the onion has softened. Stir in the black beans, vinegar and tomato juice. Bring to a simmer and cook for two minutes.

Add the shrimp, season with salt and pepper and simmer, partially covered, until the shrimp are just cooked through, about four minutes.

Take off the heat, then gently stir in the cilantro and parsley and serve.

Per Serving: 294 cal; 33 gm protein, 17 gm carbo; 10 gm fat; 262 mg chol; 2 gm sat fat; 784 mg sodium

Serving suggestions: saffron rice, stewed collard greens.

Washington Post 4-3-96

== Courtesy of Dale & Gail Shipp, Columbia Md. ==

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