Shrimp And White Bean Stew |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 8 |
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This stew is a favorite around here. I don' t let the recipe limit me on the shrimp, either. I put as many shrimps in as the pot will hold! Ingredients:
2 lbs. med to large shrimp, peeled & de-veined |
4 strips bacon |
1/2 cups onions, diced |
2 ribs celery, diced |
1-2 cloves garlic, minced |
1 lb. dry white beans |
1 large ham hoc |
3 cloves garlic, minced |
1 tbsp. dry chopped parsley |
4 bay leaves |
8 cups water |
salt and ground black pepper to taste |
2 tbsp. flour + 1/4 cup cold water (optional) |
Directions:
1. Soak beans overnight in 4 cups water. Next morning add additional 4 cups water, bay leaves and ham hoc to pot, season with salt and black pepper.
2. Cook beans until tender. Add water as necessary. Remove bay leaves and skin and bones from ham hoc.
3. Rinse, peel & de-vein the shrimp and set them aside for later.
4. In a skillet, cook bacon until crisp.
5. Crumble bacon, add onion, garlic, celery and parsley and cook until the onions turn clear.
6. Add shrimp to skillet and lightly sauté until just turning pink.
7. Add shrimp, bacon and veggies mixture to the beans.
8. If bean stock is too thin mix 2 Tbsp flour with 1/4 cup cold water, blend until smooth and add to pot. Bring stew to a fast boil and the flour will thicken the stock.
9. Serve hot with buttered cornbread.
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