Light Recipe -- Caribbean Shrimp And Black Beans

4 servings

1 pound medium shrimp or prawns, peeled and deveined

2 cups hot cooked rice

1 tablespoon olive oil

1/2 cup finely chopped red onion

1 medium clove garlic

1/2 jalapeno pepper, minced

1 (14 1/2-ounce) can crushed tomatoes

1 teaspoon ground cumin

1 teaspoon ground chili powder

1 (15-ounce) can black beans, drained, rinsed and drained again

1/4 teaspoon salt, or to taste

Freshly ground black pepper to taste

1 1/2 tablespoons fresh lime juice

1 tablespoon finely minced fresh cilantro

1 ripe mango, peeled and diced

1. Prepare the shrimp and refrigerate.

2. Prepare the rice and keep warm.

3. Heat the oil in a large nonstick skillet over medium heat. Add the onion, garlic and jalapeno; saute 5 minutes. Add the crushed tomatoes, cumin, and chili powder. Simmer 5 minutes.

4. Stir in the shrimp, cover and cook 5 minutes, stirring occasionally. Add the black beans, salt, pepper, lime juice and cilantro. Cook, uncovered, for 5 minutes, until the beans are heated through and the shrimp are cooked.

5. Spoon over the hot rice, garnish with mango and serve.

Data per serving (13 percent calories from fat) Calories 388 Protein 28g Fat 5.5g Carbohydrates 57.4g Sodium 687mg Saturated fat 0.93g Monounsaturated fat 2.9g Polyunsaturated fat 0.98g Cholesterol 179mg