This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Japanese chefs believe our soul goes into our knives once we start using them. You wouldn't put your soul in a dishwasher!"
This bean recipe is based on the Spanish homestyle beans called Poches. That's it, they are simply beans when you see them on the menu. Simple, flavorful, lightly herbed beans. They make the perfect complement to the smoky, sweet shrimp. The dish is good served cold the next day!.
This lovely spicy red powder is ground from mild to piquant peppers in the Capsicum family. The most common used to make paprika is the dried tomato pepper, which is closely related to other peppers, such as sweet peppers and jalapenos.
Paprikas on the market today come from as disparate locations as California, Spain, Chile and Hungary. It is Hungarian paprika that has become the most famous and most feel is the best quality. Cultivation began in the 17th century and the spice quickly became a staple of the Hungarian diet.
The aromatic flavor of the raw tomato pepper is between that of sweet and hot peppers. Drying and grinding creates a complex, pungent spice that is both spicy and sweet. The spice rack in your grocery store will carry a milder variety, while the spicier paprikas are found in gourmet groceries and online.
The powder is a great garnish and, when I was growing up, the main use was on deviled eggs. The true subtlety of its flavor and color is released with heating. Add the spice later in a dish, as the high sugar content will easily caramelize with direct heat.
Servings = 4 | Serving size =2 cups beans with 4 ounces shrimp
Cooking Time = 120 Minutes
This recipe can be multiplied by 2, 3, 4.
This recipe can be divisible by 2.
This recipe makes great leftovers. Serve cold or reheat gently to avoid overcooking the shrimp.
|2 Tbsp||olive oil (divided)|
|2 cloves||garlic (minced)|
|1 large||onion (diced)|
|1 medium||rib celery (diced)|
|1 medium||green bell pepper (diced)|
|2 15 ounce can||no salt added white beans (drained and rinsed)|
|1 tsp||dried thyme|
|fresh ground black pepper (to taste)|
|1/2 cup||white wine|
|2 tsp||smoked paprika|
|16 ounces||shrimp (peeled and deveined)|
Place 2 teaspoons of the olive oil in a medium stock pot over meeting high heat.
Add the garlic and cook, stirring continuously, for 1 minute.
Add the onion and cook for 5 minutes. Stir frequently.
Add the celery and cook for 2 minutes. Stir frequently.
Add the bell pepper and cook for two minutes. Stir frequently.
Add the beans, thyme, water, salt, pepper, honey and vinegar. Stir well.
Reduce the heat until the beans are simmering.
Simmer for 75 minutes. Stir occasionally.
When the beans are done place a large skillet over medium high heat.
Add the remaining 4 teaspoons of the olive oil to the pan.
Add the smoked paprika to the pan and cook for about 1 minute.
Add the shrimp and cook for 8 to 10 minutes. Toss frequently.
Remove the shrimp to a warm plate and add the white wine. Cook for about 4 minutes, whisking to deglaze the pan.
Add the butter and whisk until melted and well blended.
Serve the cooked shrimp over the beans topped with the sauce.
Serving size = 2 cups beans with 4 ounces shrimp
Servings = 4
Amount Per Serving
|Calories 452||Calories from Fat 106|
|% Daily Value|
|Total Fat 12g||20%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 5g|
|Trans Fat 0g|
|Total Carbohydrates 47g||15%|
|Dietary Fiber 16g||58%|
|Vitamin A 19%||Vitamin C 56%|
|Calcium 20%||Iron 42%|
|Vitamin K 14 mcg||Potassium 1079 mg|
|Magnesium 150 mg|