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Name: Stew of Shrimp And Runner Beans
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: (or 2 lbs head-off shrimp; Or 1 3/4 lbs cooked peeled; 4 c Water; Salt; 3 lb Head-on shrimp; 1/2 lb Dried mauve runner beans;; 1 tb olive oil; And chopped; 1 Dried chipotle chile; 2 tb Butter; Black Pepper freshly ground; 2 tb Garlic minced; 1 lb Plum tomatoes; peeled,; 2/3 c Torn basil leaves

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INGREDIENTS

(or 2 lbs head-off shrimp
Or 1 3/4 lbs cooked peeled
4 c Water
Salt
3 lb Head-on shrimp
1/2 lb Dried mauve runner beans;
1 tb olive oil
And chopped
1 Dried chipotle chile
2 tb Butter
Black Pepper ; freshly ground
2 tb Garlic ; minced
1 lb Plum tomatoes; peeled,
2/3 c Torn basil leaves

Servings

INSTRUCTIONS

* Note: Any dried bean can be substituted, preferably those with nuttier flavors--runner beans, chestnut beans, black beans, etc. In a pinch, it would even be good with pintos. Remove heads from shrimp, peel and, if necessary, remove black sandy vein in back. Place shrimp in plastic bag with 1 teaspoon minced garlic, olive oil and 1/4 teaspoon salt. Mix well, seal tightly and refrigerate at least 1 hour. In medium pot, combine beans, water, chipotle, 1 teaspoon salt and 1 tablespoon minced garlic. Bring to boil on top of stove, cover tightly and bake at 350 degrees until tender, about 1 1/2 hours. Check from time to time to make sure water has not evaporated. When almost ready to serve, drain beans (reserving liquid, if desired, to use in soups). Heat butter and remaining 2 teaspoons minced garlic in large skillet. When garlic is fragrant, add shrimp and cook until opaque, about 2 minutes. Remove to bowl with slotted spoon, add tomatoes and cook, stirring, until they soften, about 2 minutes. If there is much liquid in bottom of pan, boil quickly to reduce juices. Return shrimp to pan. Add beans and heat through, about 3 minutes. Remove from heat, season to taste with salt and pepper and stir in basil. Serve immediately. Yields 8 appetizer or 6 main-course servings. Each appetizer serving contains: 149 calories; 522 mg sodium; 174 mg cholesterol; 6 grams fat; 6 grams carbohydrates; 19 grams protein; 0.71 gram fiber Recipe Source: Los Angeles Times - 10-28-1998 Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

NOTES

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Stew of Shrimp And Runner Beans

(or 2 lbs head-off shrimp
 Or 1 3/4 lbs cooked peeled
4 c Water
 Salt
3 lb Head-on shrimp
1/2 lb Dried mauve runner beans;
1 tb olive oil
 And chopped
1 Dried chipotle chile
2 tb Butter
 Black Pepper freshly ground
2 tb Garlic minced
1 lb Plum tomatoes; peeled,
2/3 c Torn basil leaves

* Note: Any dried bean can be substituted, preferably those with nuttier  flavors--runner beans, chestnut beans, black beans, etc. In a pinch, it  would even be good with pintos.    Remove heads from shrimp, peel and, if necessary, remove black sandy vein  in back. Place shrimp in plastic bag with 1 teaspoon minced garlic, olive  oil and 1/4 teaspoon salt. Mix well, seal tightly and refrigerate at least  1 hour. In medium pot, combine beans, water, chipotle, 1 teaspoon salt and  1 tablespoon minced garlic. Bring to boil on top of stove, cover tightly  and bake at 350 degrees until tender, about 1 1/2 hours. Check from time to  time to make sure water has not evaporated. When almost ready to serve,  drain beans (reserving liquid, if desired, to use in soups). Heat butter  and remaining 2 teaspoons minced garlic in large skillet. When garlic is  fragrant, add shrimp and cook until opaque, about 2 minutes. Remove to bowl  with slotted spoon, add tomatoes and cook, stirring, until they soften,  about 2 minutes. If there is much liquid in bottom of pan, boil quickly to  reduce juices. Return shrimp to pan. Add beans and heat through, about 3  minutes. Remove from heat, season to taste with salt and pepper and stir in  basil. Serve immediately. Yields 8 appetizer or 6 main-course servings.    Each appetizer serving contains: 149 calories; 522 mg sodium; 174 mg  cholesterol; 6 grams fat; 6 grams carbohydrates; 19 grams protein; 0.71  gram fiber    Recipe Source: Los Angeles Times - 10-28-1998    Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com

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Nutrition

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Serving Size: 1 Serving (320g)
Recipe Makes: 8 servings

Calories: 32
Calories from Fat: 30 (94%)

Amt Per Serving		% DV

	Total Fat 3.3g	4 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 1.1g
	Polyunsanturated Fat 0.2g
Cholesterol 7.6mg		2 %
Sodium 22.5mg		1 %
Potassium 8.6mg		0 %
Total Carbohydrate 0.6g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 32

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