Shrimp With Spicy Black Bean Spreadappetizers, beans, seafood, spreads 11 oz black bean soup/dip 1 tablespoon lime juice 1 teaspoon mustard, dijon 1/8 teaspoon lime peel, grated 60 crackers 2 tablespoon oil 1 tablespoon jalapeno, chopped 1 garlic clove, minced 30 shrimp, medium (1 lb) 60 cilantro leaves Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. Source: GOURMET.ZIP file - recipes from Donna Endreson |
