| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | August 1995 | 1 | servings | |
INGREDIENTS
| 1/2 | c | Dried Great Northern beans |
| 5 | c | Water; (or more) |
| 1 | Onion slice; (1-inch-thick) | |
| 1 | Celery stalk with leaves | |
| 2 | Garlic cloves; crushed | |
| 1 | Bay leaf | |
| 8 | oz | Uncooked large shrimp in shells |
| 1 | sl | Bacon |
| 1 | c | Chopped onion |
| 2 | c | Fresh corn kernels or frozen; thawed |
| 2 | tb | Chopped fresh chives or green onions |
INSTRUCTIONS
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 1/2-inch pieces. Add beans to shrimp cooking liquid. Cover and simmer until beans are tender and liquid is reduced to 1/2 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); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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