Yield: 1 servings
| Measure | Ingredient |
|---|---|
| ½ cup | Dried Great Northern beans |
| 5 cups | Water; (or more) |
| 1 \N | Onion slice; (1-inch-thick) |
| 1 \N | Celery stalk with leaves |
| 2 \N | Garlic cloves; crushed |
| 1 \N | Bay leaf |
| 8 ounces | Uncooked large shrimp in shells |
| 1 slice | Bacon |
| 1 cup | Chopped onion |
| 2 cups | Fresh corn kernels or frozen; thawed |
| 2 tablespoons | Chopped fresh chives or green onions |
Place beans in medium bowl. Pour enough cold water over to cover by 3 inches and let stand overnight. Drain.
Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through, about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking liquid. Peel and devein shrimp; cut into ½-inch pieces.
Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to ½ cup, adding more water if necessary, about 40 minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day ahead. Cover separately and chill.) Cook bacon in large skillet over medium heat until crisp, about 5 minutes.
Drain bacon on paper towels. Cut into small pieces. Discard all but 1 teaspoon drippings in skillet. Add chopped onion; saute over medium-low heat until golden, about 10 minutes. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon; stir until heated through, about 3 minutes. Season with salt and pepper.
Sprinkle with chives.
Serves 4.
Bon Appetit August 1995
Converted by MC_Buster.
Per serving: 422 Calories (kcal); 4g Total Fat; (9% calories from fat); 24g Protein; 74g Carbohydrate; 5mg Cholesterol; 156mg Sodium Food Exchanges: 4 Grain(Starch); 1½ Lean Meat; 3 Vegetable; 0 Fruit; ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.