White Bean And Shrimp Stew With Dandelion Greens Food

SHRIMP, WHITE BEAN AND KALE STEW

Steps:

• Heat the olive oil in a dutch oven over medium-high heat. Add the chorizo and cook, stirring occasionally, until the edges are browned, 3 to 5 minutes. Add the onion and garlic and cook, stirring occasionally, until softened and lightly browned, about 5 minutes. Add the kale, season with salt and pepper and cook until wilted, about 3 minutes. Stir in the white beans, chicken broth, 1 cup water and a pinch of salt. Add the bay leaves. Bring to a boil, then reduce to a simmer; cover and cook until the kale is tender, about 5 minutes.
• Meanwhile, preheat the broiler. Put the baguette pieces cut-side up on a baking sheet and broil until toasted, 2 to 3 minutes.
• Season the shrimp with salt and pepper. Add to the simmering stew, cover and cook until opaque, about 3 minutes. Season the stew with salt, if needed. Discard the bay leaves, then divide the stew among bowls. Drizzle with more olive oil and serve with the bread.

TUSCAN SHRIMP WITH WHITE BEANS

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA

Steps:

• In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
• Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
• Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
• Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
• Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

LEMONY SHRIMP AND BEAN STEW

Steps:

• Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
• In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
• Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

CREOLE WHITE BEANS WITH SHRIMP

Steps:

• Soak beans in cold water for 24 hours. Drain beans, and rinse in cold water. Drain, and set aside.
• In a 4-quart stockpot, melt bacon drippings over medium-high heat. Add onion, ham, celery, bell peppers, garlic, and ½ cup green onion; cook until vegetables are softened, 5 to 10 minutes. Stir in sausage and beans; cook for 2 minutes.
• Pour in enough stock or water to cover mixture by 2 inches. Bring mixture to a boil, and cook for 30 minutes, stirring often. Reduce heat, and simmer, stirring occasionally, until beans are tender, about 1 hour.
• Stir in parsley and remaining ½ cup green onion. Season with salt, pepper, and granulated garlic (if desired).
• Using the back of a spoon, mash about ⅓ of beans against the side of the pot. (This will create a creamy texture.) Add shrimp, stirring to combine, and cook until shrimp are pink and firm, about 5 minutes. Serve over hot cooked rice.

SHRIMP & WHITE BEAN STEW

Steps:

• In a large heavy soup pot over medium heat, heat olive oil.
• Add onion and garlic; saute until soft but not browned.
• Stir in cannellini beans, tomatoes, rosemary, and pepper.
• In a small bowl, combine the hot water and the bouillon cube; stir until well combined and then pour into soup mixture.
• Add clam juice, white wine, and hot pepper sauce to taste (be careful, remember you can always add more hot pepper sauce, but you can't take it out).
• Bring soup just to a boil, reduce heat to low and simmer approximately 30 minutes or until slightly thickened.
• Just before serving time, add the shrimp; simmer approximately 2 to 3 minutes or until shrimp are opaque in center (cut to test).
• Stir in parsley.
• Remove from heat and serve in soup bowls.

SHRIMP AND WHITE BEAN STEW

Steps:

• Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
• Stir in the beans, tomatoes, and herbs.
• Add broth and bring to a boil over high heat.
• Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
• Add the shrimp and simmer just until cooked through, about 2 minutes.
• Add parsley and serve.

WHITE BEANS WITH SHRIMP

Steps:

• Soak the beans. See Notes
• Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
• Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
• Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
• Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
• Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
• Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
• Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
• Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
• At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
• Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and about 2 teaspoons of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
• Add the shrimp by hand, a few at a time, and mix in thoroughly.
• Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
• Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
• Remove the bay leaves and serve over long grain rice.