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Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Fresh shrimp - unpeeled

  2. 1 lb 454g / 16oz Onion - chopped (medium)

  3. 1 Garlic clove - pressed

  4. 1 tablespoon 15ml Vegetable oil

  5. 6 cups 1422ml Water

  6. 3/4 teaspoon 3.8ml Ground turmeric

  7. 1/2 teaspoon 2 1/2ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Salt

  9. 8 oz 227g Bow tie pasta - uncooked

  10. 1 Black beans (15 oz) - rinsed and drained

  11. 8 Pineapple chunks - drained

  12. 1/4 cup 59ml Vegetable oil

  13. 1/4 cup 59ml Lime juice

Instructions Jump to Ingredients ↑

  1. Peel shrimp, and devein, if desired. Saute onion -- chopped and garlic in 1 tablespoon hot oil in a Dutch oven until tender.

  2. Add 6 cups water and next 3 ingredients; bring mixture to a boil.

  3. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp.

  4. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat.

  5. Drain and cool 10 minutes.

  6. Stir in black beans. Whisk together 1/4 cup oil and lime juice.

  7. Pour over salad, and toss. Serve immediately, or cover and chill.

  8. Note: Turmeric is used to give prepared mustard its bright-yellow color.

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