Spicy Black Bean Soup with Limed-Up Shrimp

Preparation

1. Step 1

   Heat a medium soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan. Add the onions, three fourths of the garlic, the chili powder, cumin, salt, and pepper. Cook for about 3 to 4 minutes or until the onions are tender, stirring frequently.

   Step 2

   While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 tablespoons of EVOO, the red pepper flakes, lime zest, parsley, and a little salt. Add the shrimp and coat them thoroughly in the mixture. Let the shrimp sit while you move forward with the spicy black bean soup.

   Step 3

   Add the black beans to the skillet with the onions. With a potato masher or the back of a rubber spatula, smash the equivalent of half of the beans—the mashed-up beans will thicken the soup. Add the fire-roasted tomatoes, chicken stock, and heavy cream (if using) to the pot, stir, and turn the heat up a bit to bring the soup up to a bubble. Once at a bubble, turn the heat back down to a simmer and let it cook for 10 to 12 minutes. Give the pot a stir every now and then to ensure that it is not sticking.

   Step 4

   While the soup is simmering, preheat a large skillet over medium-high heat. Once it is hot add the shrimp and cook them for 2 to 3 minutes on the first side. Flip the shrimp, add the lime juice, and continue to cook them for 2 to 3 more minutes or until the shrimp are opaque.

   Step 5

   Taste the soup and adjust the seasoning with salt, pepper, and hot sauce. To serve it, place a few ladles full of the spicy black bean soup in shallow soup bowls, and arrange 4 shrimp standing up in the center of each bowl.