While shrimp has more cholesterol than other seafood, according to the article it's still heart smart because it is so low in fat and other calories. This recipe is also fiber-packed, because of the black beans which also happen to outscore all other beans in antioxidants.
Ingredients: (Makes 4 Servings)
1 1/4 pounds large shrimp, shelled and deveined
2 teaspoons olive oil
1 lime
1 small onion, chopped
1 medium red pepper, chopped
1 teaspoon ground cumin
1 can (15- to 19-ounce) black beans, rinsed and drained
2 tablespoons chopped fresh cilantro leaves
Directions:
Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon coarsely ground black pepper. In 12-inch nonstick skillet, heat 1 teaspoon oil on medium 1 minute. Add shrimp and cook about 6 minutes or until shrimp turn opaque throughout, stirring frequently. Meanwhile, from lime, grate 1 teaspoon peel and squeeze 2 tablespoons juice; set aside. Transfer shrimp to small bowl; cover with foil to keep warm. In same skillet, heat remaining 1 teaspoon oil on medium 1 minute. Add onion and red pepper, and cook 8 minutes or until tender. Stir in cumin; cook 1 minute. Add black beans, lime peel and juice, 1/4 teaspoon salt, and 1/4 teaspoon coarsely ground black pepper. Cook 3 minutes or until heated through. Spoon black bean mixture onto 4 dinner plates. Top with shrimp and any liquid in bowl; sprinkle with chopped cilantro
Nutrition: (per Serving) Cal 240, Total Fat 5g, Sat Fat 1g, Cholesterol 172mg, Sodium 740mg, Total Carb 24g, Dietary Fiber 8g, Sugars 0, Protein 16g, Calcium 0
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