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Stew of Shrimp And Runner Beans

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CATEGORY CUISINE TAG YIELD
Grains Latimes3 8 servings

INGREDIENTS

3 lb Head-on shrimp
(or 2 lbs head-off shrimp
Or 1 3/4 lbs cooked peeled shrimp)
2 tb Minced garlic
1 tb Olive oil
Salt
1/2 lb Dried mauve runner beans; see * Note
4 c Water
1 Dried chipotle chile
2 tb Butter
1 lb Plum tomatoes; peeled, seeded,
And chopped
Freshly ground black pepper
2/3 c Torn basil leaves

INSTRUCTIONS

* 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 1/4 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 1 1/2 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@prodigy.com
Converted by MM_Buster v2.0l.

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