Shrimp & Bumblebees

My husband came up with this meal’s name when we first got married over 16 years ago. No bumblebees were harmed in the making of this meal. I can’t say the same for the shrimp, however.

This is an easy peasy meal I whip up when I am short on time and long on hunger. I use canned beans, but those of you who prefer buying dried beans and soaking them overnight, go ahead and do that. I’m about ready to start doing the same since I came across this article from Mercola that enumerates reasons for not buying canned beans (and other packaged foods). Soaking beans overnight is easy. It just takes a little planning in advance.

Shrimp and Bumblebees

Ingredients:
raw shrimp, peeled and deveined
1 tablespoon organic canola oil
black beans, organic, 1 can (or equivalent if you are soaking dried beans overnight)
1 cup frozen organic corn
1/4 teaspoon cumin
1/4 teaspoon Old Bay seasoning
a handful of chopped organic basil or cilantro

Here’s how to make the Bumblebees: Combine black beans and corn in a medium saucepan over medium heat. Sprinkle cumin. Stir occasionally to make sure it doesn’t stick on the pan.

And now the shrimp: While the beans and corn is cooking, heat canola oil in a medium skillet over medium heat. Toss shrimp with Old Bay Seasoning and cook until pink.

To serve, make a bed of bumblebees. Top with shrimp, then garnish with basil or cilantro.

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