A friend of mine at work gave me this recipe and it was supposed to be a cold salady type meal with salsa on top, but I thought I would be able to make it into more of a warm summery stew instead so here goes:
Here's a link to all the other mouth watering photos as the meal was being made!
Ingredients:
3 cups grape tomatoes
3 Cucumbers (peeled & seeded)
2 cups black beans (canned)
¾ lb cooked shrimp (cut into bite sized pieces)
1 avocado
McCormick’s One Step Italian Herb Seasoning
I start by opening the canned beans and letting them soak for awhile since they have a lot of sodium in them. Then I clean and cut up the cucumbers, and the tomatoes and put them aside. Next I chop up the shrimp into little bite sized pieces, and peel and cut the avocado and keep it on standby!
First you add a little olive oil to the pan, followed by the grape tomatoes. (You really don’t need much oil since the tomatoes are really wet…I also flavor my olive oil using shallots and parsley, garlic oil, rosemary and marjoram…it’s extra yummy that way!)
Once the tomatoes start to get soft, you add the cucumbers. Next I sprinkle some McCormick’s One Step Italian Herb Seasoning over the pan, and wait till the cucumbers get warm and a little bit soft. Once the cuckes are soft, I add in the black beans, and after a minute I add the shrimp. After another minute, I add the last ingredient which is the avocado, since I don’t want it to get too mushy!
The end result is warm summer stew with lots of protein and veggies, and good fats! This recipe makes about 4 servings. Here’s the nutritional info (including the oil)
1309 cals
Fat 38.4g
Saturated Fat 6g
Carbs 142.7g
Fiber 40.8g
Sugars 41.6g
Protein 108.8g
Cholesterol 663g
Sodium 1399
(the sodium is mostly from the beans, which you can rinse or you can make your own from scratch!)
One serving = 327 cals
"A Light Summer Stew"
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