Cooking Index - Cooking Recipes & IdeasStew Of Shrimp And Runner Beans Recipe - Cooking Index

Stew Of Shrimp And Runner Beans

Type: Fish, Shellfish
Courses: Main Course, Soup, Starters and appetizers
Serves: 8 people

Recipe Ingredients

3 lbs 1362g / 48ozHead-on shrimp
  (or 2 lbs head-off shrimp
  Or 1 3/4 lbs cooked peeled shrimp)
2 tablespoons 30mlMinced garlic
1 tablespoon 15mlOlive oil
  Salt - to taste
1/2 lb 227g / 8ozDried mauve runner beans - see * Note
4 cups 948mlWater
1   Dried chipotle chile
2 tablespoons 30mlButter
1 lb 454g / 16ozPlum tomatoes - peeled, seeded,
  And chopped
  Freshly-ground black pepper - to taste
2/3 cup 26g / 0.9ozTorn basil leaves

Recipe 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.

This recipe 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

Source:
The Los Angeles Times, 10-28-1998

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.