Vicki’s Shrimp with White Beans
Vicki Brown of Milwaukee makes this version of a Mediterranean diet recipe to serve four. She will enjoy for two or three nights and freeze the rest.
Makes 4 servings
1 pound uncooked fresh or thawed jumbo shrimp (21 to 25 per pound), peeled and deveined
Pinch of sugar
1 ⁄2 teaspoon salt plus more to taste
Pepper to taste
5 tablespoons extra-virgin olive oil (divided)
1 red bell pepper, stemmed, seeded and finely chopped
1 small red onion, finely chopped 1 medium bunch asparagus, tough bottoms removed, rinsed, chopped
2 cloves garlic, minced
1⁄4 teaspoon red pepper flakes
1 can (15 ounces) cooked white beans, rinsed and drained
2 cups coarsely chopped baby arugula
2 tablespoons lemon juice
Pat shrimp dry with paper towels, and sprinkle with sugar and salt and pepper to taste. In a large nonstick skillet, add 1 tablespoon olive oil over medium-high to high heat until just smoking. Add shrimp to pan in single layer, and cook about 1 minute until edges turn pink on bottom side. Remove pan from heat and flip shrimp and let sit until opaque, about 30 seconds. Transfer shrimp to a bowl and cover to keep warm.
Heat remaining 1 tablespoon oil in same skillet over medium heat until oil shimmers. Add bell pepper, onion, asparagus and 1⁄2 teaspoon salt; sauté about 5 minutes until vegetables soften. Add garlic and red pepper flakes, and cook until fragrant, about 30 seconds. Stir in beans and cook until heated through, about 5 minutes. Add arugula and cooked shrimp to sauté pan, and gently toss until arugula is wilted, about 1 minute. Stir in lemon juice and salt and pepper to taste. For flaky pastry made at home, Cherry Almond Tart is a real treat. Some baked goods are just no good after day one, this tart included. Luckily, it makes just one serving, and it’s nearly as easy as making toast after you’ve thawed and individually repackaged the puff pastry.
Country Ovens Cherry De-Lite made with Door County tart cherries is an excellent cherry preserves for this recipe. Top with unsweetened whipped cream, yogurt or ice cream, if desired. The recipe is adapted from “Serve Yourself: Adventures in Cooking for One” by Joe Yonan.