Big Shrimpin'

I couldn't think of a name for this post, but since it features a shrimp recipe, I decided to name it after this show on the History channel that my brother and mother are apparently obsessed with. I haven't seen it myself, but I hear it has even more suck-you-in-ness than Deadliest Catch. And that is a show I have been sucked into for hours on end.

Anyway, it's taken me a while to get around to this; I've had a lot of things on my to-do list since I returned to Tucson a week ago. I did massive amounts of cleaning and apartment downsizing yesterday, and it occurred to me that in the process I must have lost my shopping list from last week. No big deal, really; I was pretty inefficient as a shopper last week, and I went to Sunflower three times, I think, in as many days. Also, I have a car now, which means I don't have to be as locked in to a shopping plan. Having a car is really spoiling me, though. After things start settling down around here and I get into the groove of the new semester, I hope I'll get back to biking to the store. But anyway, here's the menu I'm in the midst of right now:

Cauliflower & chickpea ragout x 4

Pork shoulder with braised cabbage and onion x 3

Miso soup with tofu and soba noodles x 3

Tuscan white beans and shrimp x 3

Gnocchi with spinach pesto x 3

Pan fried chicken with fresh "slaw" x 4

Spiced carrot and lentil soup x 4

Miso glazed shrimp with rice x 2

As you can see, I'm trying to alternate meals featuring meat with meatless meals in an effort to be...I don't know. Something. I guess I have the impression that it's a little healthier to do it that way. It's more interesting, in any case.

Last night I made Tuscan white beans and shrimp. In trolling the internet for shrimp recipes (I never cooked shrimp myself until recently, but I've decided I really like to use it), I came across several that combined shrimp and white beans. It didn't sound all that interesting of a combination to me, to be honest, but I was intrigued by how many recipes seemed to be out there. I figured there must be something in it, so I thought I'd give it a try. I came across a recipe on Dragon's Kitchen that looked like the thing I wanted, with an Italian spin. I modified Dragon's recipe in some ways because I didn't have everything the recipe called for--also, the original recipe uses a LOT of olive oil! I've got nothing against liberal use of olive oil, but this sounded excessive and like the result would be, well, oily. I did it my way, and I really liked how it turned out. This is another one of those meals that I would definitely make for a special dinner. It's light, and flavorful, and it seems very elegant, but it's actually incredibly simple to put together and doesn't take a lot of ingredients. I definitely encourage you to give this one a try.

Tuscan white beans and shrimp

2 cups white beans, such as cannellini or great northern (either canned or pre-soaked and cooked works)

12 large shrimp, peeled and deveined

1 cup crushed tomato

4 cloves garlic, sliced

1 cup packed baby spinach leaves (the original recipe calls for basil, which also sounds good--a combination would probably work well)

Juice of half a lemon

about a tsp crushed red pepper flakes, or to taste

dried basil (if you didn't use fresh), salt and pepper to taste

You need two skillets for this recipe. Put the beans in the first skillet and drizzle with olive oil. Add enough water, or reserved liquid from the can if you used canned beans, to keep the beans moist. Let them sit over low heat just to keep them warm while you prepare the shrimp. Stir occasionally to make sure they're not sticking, and add more liquid if need be. In the second skillet, heat about a tablespoon of olive oil over medium heat. Cook the shrimp just until it is pink and opaque, about a minute. Tossing it while you cook produces better results. Use a slotted spoon to remove the shrimp to a bowl. Add the garlic and red pepper flakes to the skillet and cook until the garlic begins to turn golden. Add the tomato and spinach (or basil) and stir to combine, and cook for about a minute. Add the lemon juice and spices. Return the shrimp to the pan and toss well in the tomato sauce, and cook just long enough to reheat. Toss with the beans and serve. This makes three servings, with 4 shrimp per. Enjoy!