(Makes 2 servings)
¾ lb. peeled shrimp1 cup onion, sliced3 medium cloves garlic, crushed2 cups canned black beans, rinsed and drained1 cup canned diced tomatoes, drained2 cups chicken broth¼ cup riceSalt and pepper to taste1 tsp. Harissa Paste2 Tbsp. cilantro, chopped (for garnish, optional)
1.Heat a large saucepan over medium-high heat and spray with olive oil.
2.Add shrimp and sauté until pink, turning once, about 2 minutes. Remove from the pan and set aside.
3.Add onion to the pan and sauté 2 minutes.
4.Add garlic and sauté 1 minute.
5.Add the beans, tomatoes, chicken broth, and rice.
6.Bring to a boil and cook until rice is cooked through, about 10 minutes.
7.Add salt and pepper to taste.
8.Return shrimp to saucepan for a few seconds to warm through.
9.Add Harissa Paste, or serve it on the side.
10.Serve in large soup bowls.
11.Garnish with cilantro.