Black Bean Soup with Lime Shrimp

In the past, I was not that much of a seafood person. I am not a fan of anything that taste too "fishy." However, recently I have started to add it into my diet and much to my surprise I have started to enjoy my seafood adventures. I spotted this recipe in one of my cookbooks and decided to make it for a few friends. We all loved it! Soup is such a comfort food for me...and this one hit the spot. This soup is light, full of flavor, filling, and a little spicy. This is certainly a crowd pleaser and it's pretty too!

Black Bean Soup with Lime Shrimp
Courtesy of Express Lane Meals

5 tbl of extra virgin olive oil

1 medium onion finely chopped

4 garlic cloves chopped

2 tbl chili powder

1 tsp of ground cumin

1/2 rsp of red pepper flakes

1/4 c fresh flat leaf parsley

16 jumbo shrimp, peeled, deveined

2 14 oz cans black beans rinsed and drained

1 14 oz can diced fire-roasted tomatoes

5 cups chicken stock

zest and juice from 2 limes

salt and pepper

hot sauce to taste

Heat a medium soup pot over medium-high heat with 2 tbs of the extra virgin olive oil. Add the onions and 3/4 of the garlic, the chili powder, cumin, salt and pepper. Cook until onions are tender, stirring frequently.

While the onions are cooking, in a dish combine the remaining garlic, 3 tbs of extra virgin olive oil, red pepper flakes, lime zest, parsley, and a pinch of salt. Add the shrimp and coat them in the mixture.

Add the black beans in with the onions. with a potato masher or a fork mash up half of the beans. Add the fire-roasted tomatoes, chicken stock and stir. Turn heat up to bring to a bubble.Once it bubbles turn it down and let it simmer for about 10 minutes.

Preheat a large skillet over medium-high heat. Once skillet is hot, add shrimp and cook them for about 2-3 minutes on the first side. When you turn the shrimp add the lime juice and continute t cook for another 2-3 minutes until the shrimp are pink.

Once that is done, you are ready to serve! Season the black bean soup to taste with salt and pepper. Laddle the soup in a bowl and top with the shrimp.