Mr. Cheese’s Sunspot Shrimp

mixing it upWe are trimming the fat over here at Casa de la Cheese.  At least, we think we are.  Mr. Cheese is more on the low-carb, high-protein kick that is meat, meat, meat with a ginormous side of salad.  The Italian girl in me demands bread, but I still keep the portions small and yes, always a big salad.  We have been at this steadily for about 2 weeks and I lost….gasp!  1/5 th of a pound.  Yeah, that’s right.  

After I direct a couple choice words at the scale, you might hear me tell myself that it’s not about the numbers, it’s about how the clothes fit and how you feel.  I feel pretty, pretty, prreettaaay good.  (that was for you, Larry David fans!) 

Last night, a bit frustrated about my never-shrinking middle, I wanted to keep with the theme of eating a light dinner.  The following recipe took about 30 minutes to throw together, mostly with ingredients we already had on hand.  We were toying around with what to call it, and Mr. Cheese was telling me about the ‘sunspot‘ that was in the area a week or so ago.  He said the dinner made your mouth all happy and that it was so “effing” delicious and ‘let’s name it Sunspot Shrimp.’  And so it was. 

Your taste buds will come alive with a ‘pop!’, from the very first bite.  The smokiness of cloves is complimented by the white wine vinegar and tomatoes, while cilantro and ground coriander help to temper the heat of this dish.  The beans thickened the juice from the tomatoes a bit, lending a saucy platform for the shrimp.  Light and delicious! 

Mr. Cheese’s Sunspot Shrimp

  • 2 Tablespoons olive oil
  • 1/2 medium sweet onion, small diceshrimp
  • 1 Tablespoon garlic, minced
  • 2 Tablespoons white wine vinegar
  • 2 cups diced tomatoes
  • 1 pound medium shrimp, peeled & deveined
  • 2 teaspoons lemon juice
  • 1 Tablespoon cilantro, chopped
  • 15 ounce can of black beans
  • 1/4 teaspoon ground cloves
  • 1 teaspoon fresh parsley, chopped
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt

How to Make It!

In a small bowl, mix lemon juice and cilantro and toss the shrimp to coat.  Cover and refrigerate. 

In a large frying pan, sweat the onions and garlic over medium heat until the onions are transparent.  While stirring with one hand, add the white wine vinegar and continue to cook for about 1-2 minutes over medium heat.  Add the tomatoes and stir to combine.  Turn heat to medium-low and allow to cook for about five minutes.  Add the black beans and stir to combine and allow to cook for another 5-10 minutes, allowing the liquid to reduce and thicken a bit. 

In a small bowl, combine the cloves, parsley, coriander, crushed red pepper flakes and salt.  Stir gently into the bean and tomatoes, being careful not to crush the tomatoes.  About 6-8 minutes before you are ready to serve, turn the heat to medium, add the shrimp and cook until just done.  Serves 4 

Serving suggestions:  While Sunspot Shrimp is delicious enough to stand on its own, I can see this being fabulous in a crunchy taco shell with shredded lettuce and a dollop of sour cream on top.  Try it over rice or stuffed into a pita with melted provolone for lunch or even ladle some over spinach leaves or arugula for salad.  Just sayin’. 


About tossingtheswissaround

I have been obsessed with food since I can remember. I grew up watching the Frugal Gourmet and Julia Childs in black and white repeats on TV. I made an elementary version of veal parmesan when I was all of 8 years old and even concocted a homemade version of vomit to drizzle along the hallway and oh-so-carefully in the bathroom so I could get of school whenever I wanted. Dad never caught on but I eventually came clean about that vomit recipe. About two years ago. My skills have greatly improved and my obsession has only deepened as the years go by. In the mornings, I ask my co-workers what’s for lunch, what they ate last night and what is on the menu tonight. I groan when I eat almost anything I like because I can barely contain my excitement. Because, well, because it’s food! I was technically trained and once worked as a formal chef but physically that takes its toll so I joined the much less strenuous, albeit entertaining, world of HR. Food is still at the forefront of my mind as I continue to cook and love all things food. Enjoy!
This entry was posted in beans, coriander seed, food, healthy, high protein, Home, recipes, shrimp, tomatoes, vinegar and tagged , , , , , , , . Bookmark the permalink.

4 Responses to Mr. Cheese’s Sunspot Shrimp

  1. Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon. ~Doug Larson

  2. gugelhupf says:

    Adding cloves to shrimp sounds really interesting. Definitely bookmarking this one to try. Thanks!

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