Yield: 1 servings
|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 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.
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.