Shrimp succotash

Yield: 1 servings

Measure Ingredient
½ cup Dried Great Northern beans
5 cups Water; (or more)
1 Onion slice; (1-inch-thick)
1 Celery stalk with leaves
2 Garlic cloves; crushed
1 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.

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