Skip to main content
Epicurious
Cookbooks

Spicy Black Bean Soup with Limed-Up Shrimp

Rich, but not heavy, this dish is delish.

Cooks' Note

Cut along the shrimp where it has been deveined, separating it without cutting all the way through it. Press it open a bit, or “butterfly” it. When the shrimp cook, they will continue to open and curl, allowing you to arrange them literally standing up in the soup. If you prefer to serve the shrimp on the side, skip the butterfly process.

Read More
Chocolate Guinness Cake
A generous glug of stout gives this snackable loaf a malty depth.
Caramelized Onion Pasta
Turn humble onions into this thrifty yet luxe pasta dinner.
Hot Honey–Glazed Salmon
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Golden Mushroom Soup With Orzo & a Pat of Butter
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Super Seedy Power Cookies
As energizing as an energy bar, with a much simpler ingredient list.
Classic French Vinaigrette
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Apple-Walnut Charoset
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.