Tonight's menu was adapted from a recipe in Ellie Krieger's So Easy. I have enjoyed quite a few recipes in her books and thought this one would be great on a night when I needed a quick meal. The original recipe was Salmon w/Chickpea Ragu. I just ordered shrimp from Blue Sea so I used a pound of shrimp instead of salmon. I also substituted organic great northern beans for the garbanzo because I had those on hand. I prefer to cook my own beans and didn't get the garbanzos started in time so the northerns worked perfectly. I also used vegetable stock...I really prefer to use this instead of chicken stock in any recipe with seafood, with the exception of a seafood bisque.
Shrimp with White Bean Ragu
1/2 tbsp. olive oil
1 medium organic onion, small dice
1 cup organic carrot, small dice
2 cups organic zucchini, small dice
1/2 cup tomato paste (tubed in you can find it)
4 c. organic vegetable stock.
2 cups organic great northern beans
1 pound shrimp, deveined and tails on (I prefer tails on as I think it adds a lot of depth to the dish)
1 cup basil, chiffonade
salt and pepper to taste
Heat oil in large nonstick saute pan. Add onions and saute until translucent, about 3 minutes. Add carrots and zucchini and cook until they start to soften, 5-7 minutes. Add tomato paste and incorporate well with vegetable mixture. Add stock and heat until boiling. Add beans, reduce heat and simmering until sauce starts to thicken, about 10-13 minutes. Add shrimp and cook for about 3-5 minutes or until they just curl and turn pink. Add basil, salt and pepper to taste. Serve immediately. I served ours over steamed brown rice.