Wednesday, January 2, 2013

Cooking with Kristin: New Year's Eve Shrimp and Beans

On New Year's Eve, Roger and I decided to make a big meal to ring in 2013.  The year before, we enjoyed black eyed peas for the first time, since it's apparently good luck.  We tried to do the same this year, but when I got to the grocery store, all the black eyed peas were sold out (we weren't the only people who wanted good luck, it seems).  So, I substituted cranberry beans for the black eyed peas in this recipe, changed some proportions based on what we had on-hand, and Roger says it's the best thing I've ever made.  (I really enjoyed it, too.)

New Year's Eve Shrimp and Beans (adapted from Epicurious)


For black-eyed peas:
  • 4 bacon slices 
  • 4 scallions, chopped 
  • 1 medium carrot, finely chopped 
  • 1 celery rib, finely chopped 
  • 1 green bell pepper, chopped 
  • 2 large garlic cloves, finely chopped 
  • 2 bay leaves
  • 1/8 teaspoon hot red-pepper flakes
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 (15-ounces) cans cranberry beans (or black-eyed peas) rinsed and drained 
  • 1 3/4 cups chicken broth 
For shrimp:
  • 3 tablespoons extra-virgin olive oil 
  • 2 pounds large cooked shrimp (tails removed)
  • 3 large garlic cloves, finely chopped 
  • 1/2 cup dry white wine
Cook bacon in a large pan over medium heat until browned but not crisp. Transfer bacon to a plate, and chop when cooled. Cook scallions, carrot, celery, bell pepper, garlic, bay leaves, red-pepper flakes, salt, and pepper in the bacon fat in the pan over medium heat, stirring occasionally, until vegetables are cooked, about 10 minutes. Add beans and broth and simmer 5 minutes.

In a large pot, heat oil over medium-high heat until it shimmers. Season shrimp with salt and black pepper. Cook shrimp with garlic, stirring occasionally, until warm.  (If you're using uncooked shrimp, cook until they are just opaque, and not fully cooked.) Add wine and bring to a boil, then briskly simmer 2 minutes. Add bacon and black-eyed-pea mixture to the pot and simmer until the flavors are mixed (about 10 minutes, the mixture will still be juicy). Discard bay leaves and enjoy plain or over rice!

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