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SHRIMP CAMPECHANA

The perfect combination and balance of frijoles Isadora® and shrimp. Transforming your dish into the freshest and most nutritious meal, perfect for hot summer’s day. Try it! 


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6


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INGREDIENTS

1 pkg. Isadora® whole black beans, rinsed
½ medium onion, diced in ¼? pieces
½ cup cilantro, chopped coarse
2 small avocados, peeled, seeded and diced
1 cup shredded lettuce (iceberg, romaine or leaf)
1 lb. cooked medium sized shrimp* or 2 cups cooked medium shrimp
Side
½ cup ketchup
1 TBS. hot sauce
2 TBS. olive oil
½ cup lime juice
Optional: diced jalapeno for extra heat

HOW TO COOK

6 parfait glasses for serving

*If using raw shrimp:  peel and devein, toss with 1 tablespoon olive oil and spread on a  shallow baking pan, arranging shrimp in a single layer.  Roast at 400° F for about 8 minutes, until pink, firm, and cooked through.  Cool.  This method yields cooked shrimp with an especially silken and tender texture.

Combine ketchup, hot sauce, olive oil, and lime juice.  Put IsadoraÒ beans in a small bowl and stir in about 1/3 cup of the sauce.  In a separate bowl, combine remaining sauce with chopped onion, cilantro, diced avocado, and shrimp, stirring very gently in order to keep avocado pieces whole.

Layer 2 tablespoons shredded lettuce, 2 TBS. IsadoraÒ whole black beans then ¼ cup shrimp mixture.  Repeat layers for tall glasses. Garnish with cilantro and serve with tortilla chips.

Where to Buy

Looking for your favorite Isadora Beans variety? Just click below to locate the nearest store...and go get them!

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flecha

A cup of beans has double the protein of one egg, with practically no fat at all.

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Frijoles Isadora flecha

A cup of beans has double the protein of one egg, with practically no fat at all.