Caribbean shrimp salad *jb

Yield: 4 Servings

Measure Ingredient
1 pounds Unpeeled, medium-size fresh shrimp
1 medium Onion, chopped
1 \N 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

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.

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