¼-1/2 cup olive oil plus 1 Tbsp (I used less than the ½ cup called for)
4 scallions, sliced, white and green parts separated
2, 15-ounce cans black beans, rinsed
1 pound peeled and deveined small shrimp
1 large egg white beaten
½ cup all-purpose flour
½ cup cornmeal (I skipped this ingredient as I didn't have on hand)
8, 6-inch corn tortillas, warmed
toppings of choice (avocado, salsa, sour cream)
Instructions
Heat 1 Tbsp. of oil in a small saucepan over medium heat. Add the scallion whites and cook, stirring for about 1 to 2 minutes. Add the beans, ¼ cup water, and ½ tsp each salt and pepper. Cooked until warmed through, 3 to 4 minutes. Stir in the scallion greens.
In a shallow bowl, toss the shrimp with the egg white. In a second shallow bowl, combine with the flour, cornmeal, ½ tsp salt, and pepper. Add the shrimp and toss.
Heat the remaining olive oil in a large skillet over medium-high heat.
Working in batches, fry the shrimp until golden, 2 to 3 minutes per side. Serve in the tortillas with the toppings along with the beans
Recipe by Maryann Jacobsen at https://maryannjacobsen.com/shrimp-tacos-with-black-beans/