Yield: 8 servings
|3 pounds||Head-on shrimp|
|\N \N||(or 2 lbs head-off shrimp|
|\N \N||Or 1 3/4 lbs cooked peeled shrimp)|
|2 tablespoons||Minced garlic|
|1 tablespoon||Olive oil|
|½ pounds||Dried mauve runner beans; see * Note|
|1 \N||Dried chipotle chile|
|1 pounds||Plum tomatoes; peeled, seeded,|
|\N \N||And chopped|
|\N \N||Freshly ground black pepper|
|⅔ cup||Torn basil leaves|
* Note: Any dried bean can be substituted, preferably those with nuttier flavors--runner beans, chestnut beans, black beans, etc. In a pinch, it would even be good with pintos. Remove heads from shrimp, peel and, if necessary, remove black sandy vein in back. Place shrimp in plastic bag with 1 teaspoon minced garlic, olive oil and ¼ teaspoon salt. Mix well, seal tightly and refrigerate at least 1 hour. In medium pot, combine beans, water, chipotle, 1 teaspoon salt and 1 tablespoon minced garlic. Bring to boil on top of stove, cover tightly and bake at 350 degrees until tender, about 1½ hours. Check from time to time to make sure water has not evaporated. When almost ready to serve, drain beans (reserving liquid, if desired, to use in soups). Heat butter and remaining 2 teaspoons minced garlic in large skillet. When garlic is fragrant, add shrimp and cook until opaque, about 2 minutes. Remove to bowl with slotted spoon, add tomatoes and cook, stirring, until they soften, about 2 minutes. If there is much liquid in bottom of pan, boil quickly to reduce juices. Return shrimp to pan. Add beans and heat through, about 3 minutes. Remove from heat, season to taste with salt and pepper and stir in basil. Serve immediately. Yields 8 appetizer or 6 main-course servings.
Each appetizer serving contains: 149 calories; 522 mg sodium; 174 mg cholesterol; 6 grams fat; 6 grams carbohydrates; 19 grams protein; 0.71 gram fiber
Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@...
Converted by MM_Buster v2.0l.