Title: Shrimp Succotash
Categories: August 1995
Yield: 1 servings

1/2 c Dried Great Northern beans
5 c Water; (or more)
1 Onion slice; (1-inch-thick)
1 Celery stalk with leaves
2 Garlic cloves; crushed
1 Bay leaf
8 oz Uncooked large shrimp in
-shells
1 sl Bacon
1 c Chopped onion
2 c Fresh corn kernels or
-frozen; thawed
2 tb Chopped fresh chives or
-green onions

Place beans in medium bowl. Pour enough cold water over to cover by 3
inches and let stand overnight. Drain.

Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium
saucepan; boil 5 minutes. Add shrimp; simmer just until cooked through,
about 3 minutes. Using tongs, transfer shrimp to bowl. Reserve cooking
liquid. Peel and devein shrimp; cut into 1/2-inch pieces.

Add beans to shrimp cooking liquid. Cover and simmer until beans are tender
and liquid is reduced to 1/2 cup, adding more water if necessary, about 40
minutes. Discard bay leaf and celery. (Shrimp and beans can be made 1 day
ahead. Cover separately and chill.)

Cook bacon in large skillet over medium heat until crisp, about 5 minutes.
Drain bacon on paper towels. Cut into small pieces. Discard all but 1
teaspoon drippings in skillet. Add chopped onion; saute over medium-low
heat until golden, about 10 minutes. Add corn and beans with their cooking
liquid; simmer until corn is tender, about 8 minutes. Add shrimp and bacon;
stir until heated through, about 3 minutes. Season with salt and pepper.
Sprinkle with chives.

Serves 4.

Bon Appetit August 1995

Converted by MC_Buster.

Per serving: 422 Calories (kcal); 4g Total Fat; (9% calories from fat); 24g
Protein; 74g Carbohydrate; 5mg Cholesterol; 156mg Sodium Food Exchanges: 4
Grain(Starch); 1 1/2 Lean Meat; 3 Vegetable; 0 Fruit;
1/2 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.