Stew Of Shrimp And Runner Beans

Recipe Ingredients

3 lbs	1362g / 48oz	Head-on shrimp
		(or 2 lbs head-off shrimp
		Or 1 3/4 lbs cooked peeled shrimp)
2 tablespoons	30ml	Minced garlic
1 tablespoon	15ml	Olive oil
		Salt - to taste
1/2 lb	227g / 8oz	Dried mauve runner beans - see * Note
4 cups	948ml	Water
1		Dried chipotle chile
2 tablespoons	30ml	Butter
1 lb	454g / 16oz	Plum tomatoes - peeled, seeded,
		And chopped
		Freshly-ground black pepper - to taste
2/3 cup	26g / 0.9oz	Torn 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

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