Spicy Black Bean Soup with Lime Shrimp

This is one from Rachel Ray's Book, Express Lane Meals

Soup: 

2 Tb Oil

1 onion, finely chopped

3 cloves of garlic, chopped

2 Tb Chili Powder

1 tsp cumin 

salt and pepper

2 cans black beans, rinsed and drained

1 can diced tomatoes

4-5 cups chicken broth

1/2 cup heavy cream (optional)

Hot sauce, to taste

Shrimp:

3 Tb Olive Oil

1 clove garlic, chopped

Zest and juice of 2 limes

1/4 C fresh parsley, chopped

1/2 tsp red pepper flakes

16 raw jumbo shrimp, peeled, deveined

In medium soup pot, saute the onion and garlic in the oil. Add the spices, beans, and tomatoes. 

Mash some of the beans with a potato masher. Add the chicken broth and cream (if using), and bring the soup to a boil. Reduce the heat and simmer 10-12 minutes. Stir occasionally.

Meanwhile, cut along the shrimp where it has been deveined, separating it, but not cutting all the way through- butterfly it. Place them in a medium bowl and add remaining ingredients. Coat the shrimp thoroughly in the mixture and let soak for 5 min. Preheat a skillet and over med-high heat and saute the shrimp for 2-3 minutes on  each side. Add the juices after flipping them. Cook till they are opaque. 

Serve the soup in shallow bowls and arrange four shrimp in the middle of each bowl, or serve along side the soup.