[wpurp-searchable-recipe] – – large shrimp (peeled and deveined), sea salt (divided), freshly ground black pepper (divided), olive oil (divided), lime, chopped onion, chopped red bell pepper, ground cumin, black beans (drained and rinsed or homemade), chopped cilantro, Sprinkle shrimp with half of the salt and half of the pepper. ; In a large skillet, heat half of the oil over medium heat; add shrimp and cook, stirring frequently, for 6 minutes or until they turn opaque throughout. Transfer to a small bowl and cover to keep warm. ; Meanwhile, from the lime, grate 1 teaspoon of peel and squeeze 2 tablespoons of juice; set aside. In the same skillet, heat remaining oil over medium-high heat; add onion and bell pepper and cook for 8 minutes or until tender. Stir in cumin and cook for 1 minute. ; Add black beans, lime peel and juice along with remaining salt and pepper; cook for 3 minutes or until heated through. ; Arrange black bean mixture on dinner plates; top with shrimp and any accumulated juices then sprinkle with chopped cilantro.; – <strong>LC SERVING SUGGESTION:</strong> Serve a big spinach salad on the side.
<strong>SERVING SUGGESTION:</strong> Add baked sweet potatoes.
<strong>KOSHER:</strong> Use boneless skinless chicken breast meat cut to the approximate size of shrimp.
<strong>GLUTEN-FREE:</strong> Make sure black beans are gluten-free.
<strong>NUTRITION:</strong> per serving: 283 Calories; 6g Fat; 35g Protein; 21g Carbohydrate; 7g Dietary Fiber; 216mg Cholesterol; 775mg Sodium. Exchanges: 1 Grain(Starch); 4 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 Fat. Points: 6 – Dinner – Low-Carb[/wpurp-searchable-recipe]
