Shrimp with spicy black bean spread
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 11 | ounces | Black bean soup/dip |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Mustard, dijon |
| ⅛ | teaspoon | Lime peel, grated |
| 60 | Crackers | |
| 2 | tablespoons | Oil |
| 1 | tablespoon | Jalapeno, chopped |
| 1 | Garlic clove, minced | |
| 30 | Shrimp, medium (1 lb) | |
| 60 | Cilantro leaves | |
Directions
Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein.
Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson