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Chipotle Orange Shrimp with Caramelized Bananas and Black Beans

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Wednesday, 01 December 2010
List of viewable recipes from "The Family Dinner" by Laurie David

Recipe from The Family Dinner by Laurie David (Grand Central Life & Style, 2010)

Excerpted from THE FAMILY DINNER: Great Ways to Connect with Your Kids, One Meal at a Time by Laurie David with recipes by Kirstin Uhrenholdt. Copyright © 2010 by Hybrid Nation, Inc. Reprinted by permission of Grand Central Publishing, New York, NY. All rights reserved.

Fancy food fast! Nestle smoky tangy shrimp on a bed of sweet bananas and savory black beans, drizzle a bit of sauce onto the plate, and you'll be so happy you stayed home for dinner tonight.

For the Marinade

  • ½ cup frozen condensed orange juice, defrosted
  • Grated zest and juice of 1 orange
  • 2 tablespoons soy sauce
  • ¼ cup vegetable oil
  • 2 medium cloves garlic
  • ½ cup chopped fresh cilantro
  • ½ chipotle chile in adobo sauce from a can*
  • Salt and pepper to taste
  • For the Shrimp
  • 1½ pounds large shrimp, peeled and deveined
  • Squeeze of lime
  • Cilantro or scallions, for garnish

Image*You can use more or less depending on how spicy you like it; if you want it much less spicy, just use a tablespoon of the sauce from the can, not the chile itself.


Combine the marinade ingredients in a blender and blend until smooth. Taste for seasonings. Is it tangy, sweet, and salty with a little heat? In a nonreactive bowl (the acid in citrus revolts in aluminum or iron bowls), mix the shrimp and marinade. Let this sit in your fridge for 15 to 30 minutes.

With tongs, fish out the shrimp. Pour the remaining marinade into a small pot and bring to a gentle simmer over medium heat.

Meanwhile, put the shrimp on an oiled baking sheet. Place the baking sheet under the broiler and cook the shrimp until sizzling and starting to brown, about 4 minutes. Using tongs, flip and broil until the second side is pink, 1 to 2 minutes longer. Alternatively, you can use the same method to grill the shrimp. 

Squeeze the juice of 1 lime into the sauce and taste for seasonings. Garnish with sauce and herbs.

Caramelized Bananas

  • 3 bananas, peeled and sliced into inch-long diagonal slices
  • 3 tablespoons honey or maple syrup
  • 1 tablespoon olive oil
  • Pinch of cayenne pepper
  • Pinch of salt


Gently toss the bananas with the remaining ingredients. Put them on an oiled baking sheet and place them under the broiler until golden and soft, about 6 minutes.

Quick Black Beans

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons chili powder
  • 1 tablespoon cumin
  • 2 15-ounce cans black beans, drained
  • 1½ cups low-sodium chicken or vegetable stock
  • Salt and pepper
  • Squeeze of lime
  • 2 tablespoons chopped fresh cilantro leaves


Heat a drizzle of the oil in a heavy-bottomed pot over medium heat. Add the onion and cook until golden. Stir in the garlic, chili powder, and cumin and cook until fragrant, about 1 more minute.

Stir in the beans and chicken broth and gently simmer for about 15 minutes, adding more chicken broth to moisten, if needed.

Season with salt, pepper, and lime, to taste. Stir in the cilantro. 


Last Updated ( Wednesday, 01 December 2010 )
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