Monday, November 29, 2010

Recipe tip: Shrimp with white beans and bacon

In the spirit of healthy weeknight eating, I thought I would share with you our attempt at making up for the starch-heavy Thanksgiving Round 1 and Round 2 we observed over the weekend.

As is the case with many of our recipes, we cannot take credit for this genius combination, but we did make a couple modifications, some of which involve making the recipe easier. The original recipe in Men's Health called for seared scallops, but because I'm not much of a scallop eater, we substituted in shrimp instead. Additionally, as often as possible, we try to use dried beans as opposed to canned beans to cut down on sodium and BPA, but tonight's meal included canned beans because apparently everyone cooked dried white beans as part of their Thanksgiving meals, or something, so the store was out.

Matt further simplified the recipe by turning a two-pan recipe into a one-pan recipe that makes for easy weeknight clean up.


Shrimp with white beans and bacon
Slightly adapted from Men's Health

2 strips bacon, cut into small pieces
1/2 red onion, minced
2 cloves garlic, minced
A couple shakes of crushed red pepper
14 ounces white beans (1 can or equivalent of dried beans)
4 cups baby spinach
1 lb. shrimp
Salt and pepper
Juice of one lemon

1. Cook bacon in saute pan.

2. Pour off half of bacon fat and add onion and garlic to saute until onion is translucent, about 2-3 minutes. Add a couple shakes of crushed red pepper.

3. Add white beans and spinach; cook until beans are warm and spinach is wilted, about 2 minutes.

4. Add shrimp and cook shrimp a couple minutes until they turn pink. Season with lemon juice and salt and pepper.

Eat this while crying during the conclusion of Toy Story 3. Youth is, indeed, fleeting.

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