Caribbean Shrimp Salad II
Recipe type: Shellfish
Serves: 4
  • 1 pound unpeeled, medium-size fresh shrimp
  • 1 medium onion, chopped
  • 1 clove garlic, pressed
  • 1 Tablespoon vegetable oil
  • 6 Cups water
  • 3/4 teaspoons ground turmeric
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 8 ounces bow tie pasta, uncooked
  • 1 can (15-ounce) black beans, rinsed and drained
  • 1 can (8-ounce) pineapple chunks, drained
  • 1 large tomato, chopped
  • 1/4 Cup minced fresh cilantro
  • 1/4 Cup vegetable oil
  • 1/4 Cup fresh lime juice
  1. Peel shrimp, and devein, if desired. Saute chopped onion and garlic in 1 tablespoon hot oil in a Dutch oven until tender. Add 6 cups water and next 3 ingredients; bring mixture to a boil. Add pasta; cover, reduce heat, and simmer 12 minutes. Stir in shrimp. Cover and simmer 5 minutes or until shrimp turn pink; remove from heat. Drain and cool 10 minutes. Stir in black beans and next 3 ingredients. Whisk together 1/4 cup oil and lime juice. Pour over salad, and toss. Serve immediately, or cover and chill.
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