INGREDIENTS:
2 tsps. olive oil
1-1/2 lbs. medium shrimp, peeled and deveined
1/2 lb. canned corn, drained
2-1/2 Tbsps. fresh ginger, minced
2 cloves garlic, minced
1 shallot, minced
1/2 lb. canned black beans, rinsed and drained
1 tsp. unsalted butter
1 tsp. sugar
3/4 cup scallions, chopped
1 lb. european salad (or other packaged salad mix)
2 tomatoes\raw, cut into wedges
1/4 cup fresh cilantro, chopped
DIRECTIONS:
Heat oil in a wok or a large, heavy nonstick skillet over medium high heat. Sauté shrimp about 4 minutes, stirring frequently, until shrimp is cooked throughout. Using a slotted spoon or tongs, transfer shrimp to a platter. Set aside. Add next 4 ingredients and sauté 2 minutes. Return shrimp to skillet along with beans, butter and sugar. Cook, stirring frequently until butter is melted. Stir in scallions. Season with salt and pepper to taste. Toss. Divide salad greens among serving plates. Spoon shrimp and bean mixture over salad and garnish with tomato and cilantro.
Filed under: Pasta Recipe Shrimp |
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