SHRIMP AND BROCCOLI IN BLACK BEAN SAUCE RECIPES

Steps:

• Bring a medium pot of salted water to a boil, add the pasta and broccoli and cook according to package directions for al dente. Reserve about 1/2 cup liquid before draining.
• Drain orzo and broccoli in a colander and add the oil to the pot over medium heat.
• Add the garlic and cook until golden, 30 seconds. Return the drained orzo and stir to combine all.
• Add 1/4 cup of the reserved liquid, or more as needed and cook 1 minute, stirring.
• Meanwhile, in a large skillet melt butter and oil over medium heat.  When the butter is melted, add garlic and sauté 30 seconds.
• Add shrimp and season with 1/8 teaspoon salt and pepper. Cook 2 minutes, flip, then add another 1/8 teaspoon salt and pepper. Cook an additional 2 to 3 minutes or until shrimp are opaque and cooked through.
• Remove from heat and add red pepper (if using), lemon juice, and parsley.  Toss to evenly coat.
• To serve, divide the shrimp and sauce over 3/4 cup orzo.

Steps:

• Preheat oven to 350°. In a skillet, heat 1/2 cup oil over medium-high heat. In batches, fry tortillas until pliable (do not allow to crisp), about 10 seconds on each side. Drain on paper towels. Cover with foil to keep warm and softened., In a large skillet, heat remaining oil over medium-high heat. Add tomatoes, onions, garlic and cumin; cook and stir until onions are tender, 3-4 minutes. Add shrimp; cook, stirring occasionally, until shrimp turn pink, 3-4 minutes. Stir in spinach; heat through., Place 1/4 cup shrimp mixture off center on each tortilla; top with 1 tablespoon cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with sauce; sprinkle with remaining cheese., Bake, uncovered, until heated through and cheese is melted, 25-30 minutes. If desired, sprinkle with cilantro.