2 lbs. shrimp, peeled and deveined
1 onion, chopped
1 tablespoon canola or olive oil
1 small green bell pepper, chopped
1 small red bell pepper, chopped
1 small yellow bell pepper, chopped
1 cup chicken broth or Homemade chicken stock
1 (28 oz.) can whole tomatoes, chopped
2 (15 oz.) cans black beans, drained and rinsed
1/2 cup picante sauce
1 1/2 teaspoons cumin
1/2 teaspoon basil
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic powder
1 1/2 teaspoons sea salt
1. Sauté the onion in the oil in a skillet until translucent.
Add the bell peppers. Cook until tender.
2. Add the broth, undrained tomatoes, black beans,
picante sauce, cumin, basil, cayenne pepper, garlic powder
and salt and mix well. Cook for 20-25 minutes.
3. Add the shrimp and cook until done – usually 3-5 minutes.
Great when served over rice.