Adobo Shrimp Black Beans Recipes

ADOBO SHRIMP & BLACK BEANS

Steps:

• Reheat rice on stovetop or in the microwave. Mix together with cooking oil, lime juice, cilantro, and hot sauce. Season to taste with salt.
• Heat a saute pan over medium-high heat. Add 1 tbs. (15 ml) cooking oil and then shrimp to heated oil. Add in one-third of the tomato / adobo mix and also one-third of the spice mix. Saute until almost done, ~6 minutes. Remove from pan and set aside.
• Return pan to medium-high heat and add another tbs. of cooking oil. Add garlic to heated pan and then onions. Saute until softened, 3 to 5 minutes and then add peppers with beans. Add remainder of the sauce and spice mix, and saute until peppers are tender but still crunchy, 3 to 5 minutes. Return shrimp to pan and toss everything through. Finish with a squeeze of lime juice, and season to taste with more salt, pepper, hot sauce, or any of the spices. Garnish with chopped cilantro.

ADOBO BLACK BEANS

Steps:

• In a large pot, boil 10 cups of water, add beans stirring often for two minutes.Remove from heat, cover and let beans sit for 1 hour.Drain beans and rinse them off in water.In the same pot, sweat onions and garlic in oil.(You can save some raw onion for garnish)Add six cups of water, Adobo Seasoning, and your stock cube. Dissolve spices and stock cube then add beans.Let this mixture simmer on medium low heat for over an our, until beans are tender.Serve with lime wedges, sliced red onion, sliced avocado, and chopped cilantro.

CHINESE STIR-FRY SHRIMP IN BLACK BEAN SAUCE

Steps:

• Gather the ingredients.
• Rinse the shrimp and pat dry.
• Place the shrimp in a bowl and stir in the marinade ingredients. Marinate the shrimp for 15 minutes.
• In a small bowl, combine the sauce ingredients and set aside. In a separate small bowl, stir the 1 tablespoon of cornstarch into the 2 tablespoons of water and set aside.
• Heat the wok or pan and add oil for frying. When the oil is hot, add the black bean sauce and fresh ginger, stirring it together for a few seconds until aromatic.
• Add the shrimp. Stir-fry briefly, then push to the sides and add the red bell pepper . Stir-fry for about a minute, adding a bit of water, broth, rice wine, or dry sherry if it begins to dry out.
• Push the shrimp and vegetables up to the sides of the pan. Give the sauce a quick re-stir and add into the middle of the pan. Bring to a boil. Give the cornstarch and water mixture a quick re-stir and add into the sauce, stirring to thicken.
• Stir to mix the sauce with the shrimp and vegetables and then stir in the scallions. Serve hot over rice.

SHRIMP WITH BLACK BEAN SAUCE

Steps:

• Combine sauce ingredients and set aside.
• Heat wok over high heat for 30 seconds.
• Add garlic oil and coat the wok.
• When a wisp of white smoke appears, add garlic and black beans.
• Stir for 30 seconds and add shrimp. Mix together, then spread shrimp in a thin layer. Cook for 30 seconds.
• Add wine by drizzling around the edges of the wok; mix well.
• When the shrimp begin to curl and turn pink, make a well in the center of the mixture.
• Stir sauce and pour in the well.
• Mix to combine all ingredients, about 1 1/2 minutes, until sauce begins to thicken and bubble.
• Turn off heat, remove to a heated dish, sprinkle with minced coriander and serve.

GRAIN BOWL WITH BLACKENED SHRIMP, AVOCADO, AND BLACK BEANS

Steps:

• Combine water and dirty rice mix in a saucepan and bring to a boil. Reduce heat to low and cover. Cook until water is absorbed, about 45 minutes. Remove from heat and let stand 5 minutes. Fluff rice with a fork and set aside until needed.
• While rice is cooking, combine shrimp, chili powder, paprika, cumin, onion powder, salt, and black pepper in a bowl.
• Heat oil in a medium cast iron skillet over medium-high heat. Add shrimp and cook until no longer pink, about 2 minutes per side.
• Mix corn, red bell pepper, cilantro, lime juice, and olive oil together in a bowl to make corn salad.
• Combine avocado, cilantro, yogurt, garlic, olive oil, salt, and black pepper in a food processor. Pulse until dressing is smooth.
• Assemble bowls by dividing cooked rice, cooked shrimp, corn salad, black beans, and sliced avocado evenly. Drizzle with dressing and garnish with lime wedges.

ADOBO RICE AND BLACK BEANS

Steps:

• Bring the water to a boil in a medium saucepan. Add rice, black beans and adobo seasoning and bring to a simmer. Reduce heat to low, cover and simmer 10 minutes. Remove from heat and let stand 5 minutes. Fluff with a fork.

ADOBO GLAZED LOBSTER ON FILLED BLACK BEAN AREPAS

Steps:

• Begin by making the arepas. Place the corn in the blender and pulse until mostly pureed. In a mixing bowl, combine the pureed corn with the rest of the ingredients and mix until a semi-dry dough is formed. Form the dough into rounds and cook on a flat grill for 2 to 3 minutes on each side.
• To prepare the black beans, fry the bacon in a saucepan until all the fat is rendered. Add all of the vegetables and fry until soft. Add the black beans and chicken stock and simmer until beans are soft, approximately 2 hours. Once the beans have cooked, place the mixture in a blender, puree, and strain. Return the beans to the saucepan and cook the puree until it thickens.
• To make the salsa, heat a large skillet with the olive oil. Saute the bacon, chile, and garlic for 1 minute. Add the butter, sugar, celery, onions, and peppers, and cook for 15 minutes until everything is caramelized. Add the vinegar and all the herbs and spices, and the chicken stock and cook for 5 minutes. Add the diced tomatoes and allow to cook for another 15 minutes. Check the sauce for seasonings and set aside once cooked.
• For the adobo, toast the chiles on a flat grill and then soak them in hot water for 20 minutes. Place the chiles in a blender with 2 tablespoons of the soaking liquid and puree. Add the garlic, onion, peppercorns, marjoram, oregano, thyme, and cumin and blend again and set aside. Puree the roasted tomatoes and reserve. Using a saute pan, melt the butter and fry the pureed chile mixture for 4 minutes. Add the tomato puree and cook for another 4 minutes. Add the red wine vinegar and simmer for 25 minutes or until slightly thickened.
• To assemble dish, saute the arepas until golden brown. Coat the lobster tails with the adobo and grill until done, approximately 5 minutes. Heat the refried beans, place the beans between 2 arepas, and then place it in the center of a plate. Surround the arepas with the hot Creole salsa, and place the lobster tail on top of the bean filled arepas. Garnish with a drizzle of balsamic vinegar and fried cilantro.

ADOBO STYLE SHRIMP (FILIPINO)

Steps:

• Wash shrimp and cut off whiskers. Drain.
• Place in pan or wok, add all ingredients except sugar and cooking oil.
• Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
• Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
• Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
• When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
• [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
• [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
• Put on serving platter and garnish with chopped scallions (optional).
• Serve with steamed Jasmine rice.