Caribbean shrimp salad *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Unpeeled, medium-size fresh shrimp |
| 1 | medium | Onion, chopped |
| 1 | Garlic clove, pressed | |
| 1 | tablespoon | Vegetable oil |
| 6 | cups | Water |
| ¾ | teaspoon | Ground turmeric |
| ½ | teaspoon | Ground cumin |
| ½ | teaspoon | Salt |
| 8 | ounces | Bow tie pasta, uncooked |
| 1 | can | (15-oz) black beans, rinsed and drained |
| 1 | can | (8-oz) pineapple chunks, drained |
| 1 | large | Tomato, chopped |
| ¼ | cup | Minced fresh cilantro |
| ¼ | cup | Vegetable oil |
| ¼ | cup | Fresh lime juice |
Directions
Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients.
Whisk together ¼ cup oil and lime juice. Pour over salad, and toss.
Serve immediately, or cover and chill.