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  1. #1
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    Default Shrimp and White Beans

    Order nail wraps from a Jamberry Independent Consultant

    12 oz. pound cured ham, diced
    2 large onions, finely chopped
    1 green bell pepper, finely chopped
    2 ribs celery, finely chopped
    1 tablespoon minced garlic
    3 sprigs fresh thyme
    2 bay leaves
    1 pound great northern beans, rinsed well and soaked overnight, drained
    6 cups chicken stock
    1 tablespoon Zatarains Shrimp and Crab Boil
    2 cups water
    1 1/4 teaspoons salt
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon ground cayenne pepper
    Tony Chachere's Seasoning to taste
    1 1/2 pounds medium shrimp, peeled and deveined
    1 pound sliced smoked sausage
    1 tablespoon freshly chopped parsley leaves
    1/4 cup chopped green onion tops
    Cooked white rice
    Hot red pepper sauce


    In a heavy Dutch oven heat the vegetable oil over medium-high heat until hot. Add the ham and cook, stirring occasionally, until lightly golden, about 4 minutes. Add the onion, bell pepper, and celery and cook, stirring, until softened, 4 to 6 minutes. Add the garlic, thyme, and bay leaves and cook, stirring, for 1 minute. Add the beans, chicken stock, shrimp and crab boil, and water and bring to a boil. Partially cover the pot, reduce heat to a simmer and cook, stirring occasionally, until beans are tender and creamy, about 2 hours.

    When the beans are tender and cooked to the desired degree of doneness, season with 3/4 teaspoon of the salt, Tony's, and the black and cayenne pepper and stir to combine. In a small bowl toss the shrimp with the remaining 1 1/2 teaspoons Tony's and remaining 1/2 teaspoon salt, and stir until the shrimp are evenly coated with the seasoning. Add sausage, simmer for 10 minutes. Add the shrimp, parsley and green onions to the beans and stir to combine. Remove beans from the heat, cover, and allow to sit for 5 minutes, or until the shrimp are pink and just cooked through. Stir well and serve beans immediately, in shallow, wide bowls, spooned over cooked white rice. Pass the hot sauce for guests to season their beans to their liking.

  2. #2
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    Default Re: Shrimp and White Beans

    When I'm making it for just Vince and I, I go heavy on the Tony's because we like it spicy....that said, it can very easily get too spicy for the kids, so when I'm making it for everyone I'll only use the Tony's to coat the shrimp and not add it earlier. If you can find shrimp stock or make your own sub it for the chicken stock...I can't find it in the stores, and don't want to use previously frozen shrimp to make it, so the chicken stock with the shrimp and crab boil is an excellent substitute. It makes a ton....making it tonight, and we'll have it for dinner for the rest of the week (or Vince will....I'll have it tonight and maybe a little tomorrow night, he could live on it though).


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