Peppered Shrimp with White Bean and Cauliflower Puree

Photo by Joanmarie J.

PREP TIME

35

minutes

TOTAL TIME

590

minutes

SERVINGS

--

servings

PREP TIME

35

minutes

TOTAL TIME

590

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (16-ounce) package dried Great Northern beans

  • 6 1/2

    cups unsalted chicken stock (such as Swanson), divided

  • 4

    cups water

  • 10

    ounce finely chopped cauliflower florets (about 2 cups)

  • 2 1/2

    tablespoons olive oil, divided

  • 1/2

    cup chopped onion

  • 1

    tablespoon minced garlic

  • 1

    cup 2% reduced-fat milk

  • 1/2

    cup coarse-ground yellow cornmeal or polenta

  • 1/2

    teaspoon kosher salt, divided

  • 1

    tablespoon unsalted butter

  • 2

    ounces reduced-fat cheddar cheese, shredded (about 1/2 cup)

  • 1

    pound large shrimp, peeled and deveined

  • 1

    cup chopped tomato, divided

  • 1/4

    cup dry white wine

  • 1/2

    teaspoon freshly ground black pepper

  • 1/4

    cup fresh flat-leaf parsley leaves

Directions

1. Place beans in a large bowl; cover with water. Refrigerate overnight. 2. Drain beans; place in a large Dutch oven. Add 4 1/2 cups stock and 4 cups water to pan; bring to a boil. Cover, reduce heat, and simmer 55 minutes or until beans are tender. Cool. Drain in a colander over a bowl, reserving cooking liquid. Place 1 cup beans in a bowl; mash with a fork. Return remaining beans to reserved cooking liquid; reserve mixture for Collard Greens Sauté with Chicken and White Beans and Two-Bean Soup with Tomato-Chive Crostini. 3. Place cauliflower in a food processor; process until finely chopped. 4. Heat a large saucepan over medium heat. Add 2 tablespoons oil to pan; swirl. Add onion and garlic to pan; sauté 5 minutes or until tender. Add remaining 2 cups stock, mashed beans, cauliflower, milk, cornmeal, and 1/4 teaspoon salt; bring to a simmer. Reduce heat, and simmer 20 minutes or until cauliflower is tender. Remove pan from heat; stir in butter and cheese. 5. Heat a large skillet over high heat. Add remaining 1 1/2 teaspoons oil to pan; swirl to coat. Add shrimp to pan; cook 2 minutes. Stir in remaining 1/4 teaspoon salt, 3/4 cup tomato, wine, and pepper; cook 3 minutes or until shrimp are done. Place 1 cup bean mixture in each of 4 shallow bowls. Top each serving with about 3/4 cup shrimp mixture. Top evenly with remaining 1/4 cup tomato and parsley.

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