1 lb cooked and cleaned medium shrimp
1 (15 oz) can black beans, rinsed and, drained
1 small green or red pepper cut into short,, thin strips
1/2 cup thinly sliced celery
1/3 cup very thinly sliced red onion rings
2/3 cup fresh salsa
2 tbsp fresh cilantro, chopped
2 tbsp vegetable oil
2 tbsp honey
1 lime (2 tbsp juice and 1 tsp shredd, ed peel)
1 cup cherry tomato halves
Directions
Combine shrimp, beans, pepper, celery and onion in a large bowl.
Combine remaining ingredients (except tomatoes), add 1/2 tsp salt and
mix well. Pour over shrimp mixture; toss lightly to coat. Cover and
chill at least 2 hours or up to 24 hours, tossing lightly
occasionally. Spoon salad on lettuce lined plates, garnish with
tomatoes.
*/\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie*
Servings: 6 servings
Caribbean Shrimp & Black Bean Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Shrimp; Vegetable
The History of Recipes
Historians have traced the existance of recipes far back into the distant past, certainly as far into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these old recipes were just simple pictorial, hieroglyphic or cunieform instructions for food preparation.
Fascinatingly, the oldest recipe discovered so far, according to experts in ancient history are a few clay tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated. During the time of the Roman Empire a man called Apicius created a number of documents showing how to cook the recipes enjoyed by wealthy roman citizens. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the Roman cooks used many different aromatic flavors, including a few that will be familiar to modern cooks such as basil, rue and asafoetida. As our culinary historical trip moves on a few more years we have some books published in the 14th Century : a recipe book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the indian curry that is served today, but instead descriptions of the types of food on the menus of the upper classes of that time. In the fifteenth century, knights returning from the crusades brought us a variety of foods and spices from Arab cuisine, including coriander, parsley, basil and rosemary. These new culinary innovations caused an outbreak in books on cookery, some of which are kept safe in academic collections. Like it or not, the introduction of television brings us TV chefs and the demand for the spin-off recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everyone to access thousands of recipes like those on sites such as this. |
We hope you enjoy this Caribbean Shrimp & Black Bean Salad recipe.
