Mango Smoothie
INGREDIENTS:
1 Red bell pepper -- sliced
1 Shallot -- minced
2 ts Sesame oil
1/2 c Fresh cilantro leaves --
Minced
1 lb Shrimp -- cleaned and
Deveined
3 tb Fresh lime juice
2 ts Bon Appetit
16 oz Black beans -- rinsed
1 c Mango -- cut into 1" cubes
8 oz Pasta -- small shells
1 Red bell pepper -- sliced
1 Shallot -- minced
2 ts Sesame oil
1/2 c Fresh cilantro leaves --
Minced
1 lb Shrimp -- cleaned and
Deveined
3 tb Fresh lime juice
2 ts Bon Appetit
16 oz Black beans -- rinsed
1 c Mango -- cut into 1" cubes
8 oz Pasta -- small shells
In a medium bowl, toss shrimp with lime juice. Sprinkle generously with Bon Appetit. Set aside.
Bring a large pot of water to a boil. Add pasta, and cook until just al dente, 8-10 minutes. Drain.
In a large non-stick skillet over medium heat, saute red bell pepper and shallot in sesame oil until pepper is almost soft -
do not allow to brown. Add cilantro, and shrimp. Continue to cook until shrimp is pink, stirring occasionally, about 4 minutes. Add black beans, cooked pasta and mango; stir together. Remove from heat when beans are heated through. Serve.
Bring a large pot of water to a boil. Add pasta, and cook until just al dente, 8-10 minutes. Drain.
In a large non-stick skillet over medium heat, saute red bell pepper and shallot in sesame oil until pepper is almost soft -
do not allow to brown. Add cilantro, and shrimp. Continue to cook until shrimp is pink, stirring occasionally, about 4 minutes. Add black beans, cooked pasta and mango; stir together. Remove from heat when beans are heated through. Serve.