Shrimp Over Cumin-Scented Beans

Ingredients

• 2 spray(s) cooking spray
• 1 small jalapeño pepper(s), cored, seeded and minced (or to taste)
• 1 clove(s) garlic clove(s), minced (or to taste)
• 15 oz canned kidney beans, undrained
• 1/4 tsp ground cumin, or to taste
• 1/4 tsp dried oregano, or to taste
• 1/4 tsp table salt, or to taste
• 1/4 tsp black pepper, or to taste
• 1 pound(s) uncooked shrimp, large, peeled, deveined
• 2 Tbsp fresh lime juice
• 1/4 tsp paprika, hot variety
• 2 Tbsp chives, minced

Instructions

1. Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, salt and pepper; cook over low heat, stirring frequently, 10 minutes.
2. Meanwhile, place shrimp in a bowl with lime juice and paprika; toss to coat. Coat a sheet pan with cooking spray; arrange shrimp on pan. Place 4 inches under broiler and broil 3 to 4 minutes. Turn shrimp over and broil until cooked through, about 3 minutes more.
3. Spoon beans into a serving bowl; top with shrimp and sprinkle with chives.

Notes

Yields about 3 1/2 ounces shrimp and a scant 1/2 cup beans per serving.

Do not touch seeds with bare hands.