Ingredients
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2 tablespoons olive oil
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1 large onion, thinly sliced
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3 large garlic cloves, minced
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1 fresh jalapeno pepper, seeded, finely chopped
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1 (14 ounce) can plum tomatoes, drained, chopped
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1/3 cup water
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1 tablespoon red wine vinegar
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2 teaspoons ground cumin
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1/2 teaspoon cayenne pepper
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1/2 teaspoon dried oregano
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1/2 teaspoon salt
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1 lb medium shrimp, peeled, deveined
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1 (15 ounce) can black beans, rinsed
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1/3 cup chopped fresh cilantro
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sour cream, for serving
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1/4 teaspoon fresh ground pepper
Instructions
- Heat oil in large heavy skillet over medium-high heat.
- Add onion, garlic, and jalapeno; cook, stirring occasionally, until softened, about 5 minutes.
- Stir in tomatoes, the water, vinegar, cumin, cayenne, oregano, salt, and pepper.
- Simmer covered 5 minutes.
- Gently stir in shrimp and cook just until pink, 2-3 minutes.
- Stir in beans and coriander and heat through.
- Serve hot or at room temperature, topped with a dollop of sour cream.