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1
Heat a medium soup pot over medium-high heat with 2 tablespoons of the EVOO, twice around the pan.
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2
Add the onions, three fourths of the garlic, the chili powder, cumin, salt, and pepper.
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3
Cook for about 3 to 4 minutes or until the onions are tender, stirring frequently.
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4
While the onions are cooking, in a shallow dish combine the remaining garlic, the remaining 3 tablespoons of EVOO, the red pepper flakes, lime zest, parsley, and a little salt.
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5
Add the shrimp and coat them thoroughly in the mixture.
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6
Let the shrimp sit while you move forward with the spicy black bean soup.
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7
Add the black beans to the skillet with the onions.
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8
With a potato masher or the back of a rubber spatula, smash the equivalent of half of the beansthe mashed-up beans will thicken the soup.
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9
Add the fire-roasted tomatoes, chicken stock, and heavy cream (if using) to the pot, stir, and turn the heat up a bit to bring the soup up to a bubble.
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10
Once at a bubble, turn the heat back down to a simmer and let it cook for 10 to 12 minutes.
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11
Give the pot a stir every now and then to ensure that it is not sticking.
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12
While the soup is simmering, preheat a large skillet over medium-high heat.
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13
Once it is hot add the shrimp and cook them for 2 to 3 minutes on the first side.
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14
Flip the shrimp, add the lime juice, and continue to cook them for 2 to 3 more minutes or until the shrimp are opaque.
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15
Taste the soup and adjust the seasoning with salt, pepper, and hot sauce.
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16
To serve it, place a few ladles full of the spicy black bean soup in shallow soup bowls, and arrange 4 shrimp standing up in the center of each bowl.
