Total Time: 30 minutes
1 tbsp olive oil, divided
1 small jalapeño pepper, cored, seeded and minced
2 cloves garlic, minced
15 oz can Teasdale Kidney Beans, undrained
1/2 tsp ground cumin
1/2 tsp dried oregano
1/2 tsp table salt, divided
1/2 tsp black pepper, divided
1 pound(s) uncooked shrimp, large, peeled, deveined
2 tbsp fresh lime juice
1/4 tsp paprika, hot variety
2 tbsp chives, minced
2 medium zucchini, cut into half circles
Coat a small pot with cooking spray. Add jalapeño and garlic; sauté over medium heat, 2 minutes. Add beans, cumin, oregano, ¼ tsp salt and ¼ tsp pepper; cook over low heat, stirring frequently, 10 minutes.
Meanwhile, place shrimp in a bowl with 2 tsp of the olive oil, lime juice and paprika; toss to coat, set aside.
In a pan over high heat add 1 tsp of the olive oil, zucchini and season with ¼ tsp salt & pepper. Toss, cooking until nicely browned, about 5 minutes. Remove zucchini, set aside. Add shrimp to hot pan and cook on each side for about 3 minutes, or until nicely browned and cooked through. Remover from heat ad add zucchini back to pan with the shrimp.
Divide beans between 4 serving bowls; top with shrimp mixture and sprinkle with chives.
Nutritional Information (amount per serving): Calories 150, Fat 4g, Protein 9g, Carbohydrates 23g, Fiber 6g.