Monday, December 17

Shrimp with White Beans and Spinach Ragout

Most of us are finding ourselves in full-on holiday mode. Each day we become just a bit more busy than the day before. Here at Porter Central, we have been keeping late hours trying to finish all of our shopping, decorating, letter writing, baking, cleaning and the work we do within our community.

This delicious recipe is just right for a busy week night. The majority of these ingredients may be hiding in your pantry, fridge and freezer. Mr.P secretly keeps a bag of x-large shrimp in our freezer at all times — he thinks no one knows it's there! I am ready to sit back with Mr.P and a mug of hot chocolate with nothing more to do than listen to our Christmas tunes and watch the fire. It would be heavenly! COME ON CHRISTMAS!

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  • 2 15.5 ounce cans of great northern beans or cannellini beans
  • 1/4 cup chicken stock
  • 1 sprig of fresh rosemary
  • 12 x-large uncooked shrimp, peeled and deveined
  • Olive oil
  • 1 small yellow onion, diced
  • 4 cloves of garlic
  • 1 loaf french bread
  • 1 cup freshly diced tomato
  • A few big handfuls of washed baby spinach, spinach cooks down to almost nothing...I use 3-4 handfuls
  • 8 fresh basil leaves, finely chopped
  • 1 lemon, juiced and zested 
  • Rinse and drain the two cans of beans. Pour the beans into a large skillet set over low heat. Add a few tablespoons of chicken broth, salt, pepper, and the fresh rosemary. Keep the bean mixture over low heat until it's warmed through, adding chicken broth when and if needed. 
  • Meanwhile, wash the shrimp, pat them very dry and season both sides with salt and pepper.
  • Heat a medium sized skillet on high until very hot. Coat the bottom with olive oil. Cook the shrimp in small batches and transfer them to a plate to stay warm. I use VERY large shrimp and I cook them about 2 minutes per side.
  • Once you finish with the shrimp, add a bit more olive oil to the same pan. Add the onion and saute until it begins to soften. Then add in 2 or 3 diced cloves of garlic, salt, pepper and a bit of red pepper flake; the amount you add will depend on how spicy you and your family like your food.
  • After a few minutes, add in the diced tomato. Let some of the liquid cook out, about 2-3 minutes. Then add  spinach and let it wilt. Add in the basil, juice of half a lemon and a bit of lemon zest.
  • Let the spinach/onion/tomato mixture cook for a minute or two longer, then mix it into the big skillet with the beans. Taste and adjust the seasoning as needed.

This Winter meal is comfort food at it's best. It's quick, easy and inexpensive. What more could you ask for during the month of December? Whip it up on a week night for your'll be glad ya did!


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