Shrimp & White Beans (Photos)

Shrimp & White Beans

3 tablespoons vegetable oil
1/3 pound smoked bacon, diced
1 large onion, chopped
1 large red bell pepper, chopped
2 stalks celery, finely chopped
1 tablespoon minced garlic
2 teaspoons dry thyme
2 bay leaves
1 pound white beans, rinsed well and soaked overnight, drained
6 cups chicken stock
2 cups water
2 teaspoons Creole Seasoning
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
2 teaspoons dried parsley leaves
1/2 cup chopped green onion
Cooked rice, I prefer brown rice, but most New Orleanians like long grain white rice

 



In a heavy stock pot, heat the vegetable oil over medium-high heat until hot. Add the bacon and cook until lightly golden, around 5 minutes. Add the onion, bell pepper, and celery and cook until softened, 4 to 6 minutes. Add the garlic, thyme, and bay leaves and cook for 1 minute. Add the beans, chicken stock and water and bring to a boil. Partially cover the pot, reduce heat to a simmer and cook, stirring occasionally, until beans are tender and creamy. It takes about 2 hours. 

When the beans are tender, season with 1 1/2 teaspoons of the Creole Seasoning, 3/4 teaspoon of the salt, and the black and red pepper flakes and stir well. In a small bowl toss the shrimp with the remaining 1/2 teaspoon Creole Seasoning and remaining 1/2 teaspoon salt, and mix until the shrimp are coated with the seasoning. Add the shrimp, parsley and green onions to the beans and stir to combine. Remove beans from the heat, cover them, and allow to sit for 5-7 minutes, or until the shrimp are pink and just cooked through.  

Stir well and serve beans right away, spooned over cooked rice. 

Now...

Go, eat!!


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Location:Sloghaugvegen,Langevåg,Norway

 

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