Peppered Shrimp With White Bean And Cauliflower Puree Recipe

Name: Peppered Shrimp With White Bean And Cauliflower Puree
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

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 Saute 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; saute 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.

1067

kcal

Calories

Fat

Carbs

160

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 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), and more.

Yes, Peppered Shrimp With White Bean And Cauliflower Puree falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peppered Shrimp With White Bean And Cauliflower Puree

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