Saturday, March 14, 2009

White Bean & Shrimp Stew with Mustard Greens

C and I were both intrigued by this recipe, which ran in the March 12th Atlanta Journal Constitution, so I just had to try it. Since we were heading to the Dekalb Farmers Market on a food shopping trip, it was easy to pick up the one or two articles that I didn't already have in my pantry. We both loved the results, and so I thought I would share it with you here.

3 t olive oil, divided
1/4# diced pancetta or Spanish chorizo
1 onion, diced (about 1 C)
4 cloves garlic, minced, divided
1# dried Great Northern beans
7 C water
1# peeled medium shrimp
1 t pimenton de la vera -smoked Spanish paprika, any smoked Paprika is a suitable substitution
1-1/4 t ground cumin
1 bunch mustard greens, chopped (or Swiss chard or kale)
Sherry vinegar

the pancetta, before dicing

Heat oven to 350.

Heat 2 T olive oil in a Dutch oven over medium heat. Add the pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves of minced garlic (about 2 T) and cook until fragrant, about 3 minutes.

Add the dried beans and water, cover tightly and bring to a simmer. Stir, then place in the oven. Bake for 1 hour before stirring in 1 t salt.
Cover again and return to the oven to cook,
stirring occasionally, until the beans are tender,
about 1-1/2 - 2 hours total.

rinsed Great Northern beans, ready to be added

Meanwhile, season the shrimp with the pimenton,
ground cumin, the remaining 1 clove minced garlic and 1/2 t salt. Heat a medium nonstick
skillet over medium hight heat, add 1 t olive oil and, when it is very hot, add the shrimp. Cook, stirring constantly, until the shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve.

When the beans are tender, stir the shrimp and the chopped greens into the stew. Cook just until greens are wilted, about 5 minutes. Season to taste, adding first salt and then the sherry vinegar, adding it about 1/4 t at a time, it will take only about 1 t total. The stew shouldn't taste noticeable sour, just more complex.

Here is my finished stew

3 primary players:
my kitchen scale,
the pimenton de la vera,
the sherry vinegar

We served it with a hearty whole wheat bread and it was just perfect on a cold and rainy winter evening! YUMMM

Serves 6-8
353 calories per serving
28 grams protein
35 grams carbs
11 grams fiber
12 grams fat


Carol said...

Love your recipe pages. 2 questions - what measurement does # mean? and what is that lovely curly green leafy "green"? Some sort of kale? xx

Jeannie said...

The reviews are in and the recipe got 5 stars! Thanks for sharing it!

Kay Stephenson said...

Love the sound of this and will try it in the next week or so. Had a look at your blog because my husband works with your son-in-law. They apparently ran out of "guy" things to talk about on a recent trip to LA and our mutual hobbies came up. Also had a chance to meet your lovely daughter at a holiday party this weekend. Thanks for sharing!