Calypso Shrimp

Satisfy your seafood cravings with this calypso shrimp recipe. It’s a deliciously tangy, but savory meal that could be served for lunch, or a fancy dinner. The best part is that preparing the shrimp only requires four simple ingredients. At Kathey Jo’s Kitchen, we prepare the shrimp with orange juice and peel, fresh (or dried as alternative) thyme leaves, red onion, and garlic. Yes, very simple ingredients, but a bomb of a flavor no one will resist.

The bean salsa is one I often make—mostly because my husband Rob loves to combine it with many other meals. The salsa is made with black beans, rinsed and drained. I’ve included them to be canned in the recipe for easy prepping, but if you prefer to cook them, you totally can! Simply boil them first and proceed with the ingredients once they are soft and cooked. After that, all you have to do is combine the ingredients and viola, they’re ready to eat!

Serve this shrimp meal with rice or pasta. To diversify options, you could even serve them as tostadas. Simply spread the bean salsa on the tostada and add the cooked shrimp right on top. This will be a perfect snack during the day or even as a leftover alternative the day after. This calypso shrimp is definitely one you can really vary because it pairs so well with many side dishes!

INGREDIENTS

• Bean Salsa — (recipe follows)
• 1/2 teaspoon grated orange peel
• 1 tablespoon orange juice
• 1 tablespoon vegetable oil
• 1 1/2 teaspoons chopped fresh thyme OR
• 1/2 teaspoon dried thyme leaves
• clove garlic — finely chopped
• 1 small red onion
• 3/4-pound raw medium shrimp — peeled and deveined

BEAN SALSA

• 1 (15 ounce) can black beans — rinsed and drained
• 1 medium mango — peeled and chopped (about 1 cup)
• 1 small red bell pepper — chopped (about 1/2 cup)
• 1/4 cup sliced green onions (2 to 3 medium)
• 2 tablespoons orange juice
• 1 tablespoon red wine vinegar
• 1/2 teaspoon grated orange peel

DIRECTIONS

1. Prepare Bean Salsa*; set aside.
2. Mix remaining ingredients except shrimp in medium bowl.
3. Stir in shrimp.
4. Spray 10-inch nonstick skillet with nonstick cooking spray; heat over medium-high heat.
5. Cook shrimp mixture in skillet, turning shrimp once, until pink.
6. Divide salsa among 4 serving plates.
7. Arrange shrimp on salsa.

*BEAN SALSA: Mix all ingredients.