Yield: 4 Servings
|1 \N||Red bell pepper -- sliced|
|1 \N||Shallot -- minced|
|2 teaspoons||Sesame oil|
|½ cup||Fresh cilantro leaves --|
|1 pounds||Shrimp -- cleaned and|
|3 tablespoons||Fresh lime juice|
|2 teaspoons||Bon Appetit|
|16 ounces||Black beans -- rinsed|
|1 cup||Mango -- cut into 1\" cubes|
|8 ounces||Pasta -- small shells|
In a medium bowl, toss shrimp with lime juice. Sprinkle generously with Bon Appetit. Set aside.
Bring a large pot of water to a boil. Add pasta, and cook until just al dente, 8-10 minutes. Drain.
In a large non-stick skillet over medium heat, saute red bell pepper and shallot in sesame oil until pepper is almost soft - do not allow to brown.
Add cilantro, and shrimp. Continue to cook until shrimp is pink, stirring occasionally, about 4 minutes. Add black beans, cooked pasta and mango; stir together. Remove from heat when beans are heated through. Serve.
Posted to EAT-L Digest - 17 Jun Date: Tue, 18 Jun 1996 08:24:26 -0400 From: Betsy Burtis <BuddoB@...> Recipe By : Sharon Barbour, Eat-L