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dat Tasty Mon' Shrimp & Butter Beans Caribbean

Two favorite eats, one dish! Love the heat of peppers and the taste of shrimp! Butter Beans are my hubby's favorite and weekly I usually cook a pot of some kind of dried beans or legumes because they are so darn good for us. We usually have left over beans (never could cook for 2) and that is when I do a twist on flavors.... so I went the islands and created this Caribbean infused dish. Simple, easy and so delicious dat Tasty Mon'

ChefManlove dat Tasty Mon' Shrimp & Butter Beans Caribbean
  • 1 cup dried butter beans, soaked overnight in enough water to cover
  • Cold water, Enough to cover beans twice
  • 8 bacon thick sliced, cut into 2 inch pieces
  • 1-1/2 cups white onion, finely chopped
  • 3 small bay leaves
  • 4 fresh thyme sprigs, plus additional for optional garnish
  • 4 whole dried cloves
  • 3 large cloves of garlic, crushed and chopped
  • 2-1/2 cups chicken broth
  • 2 cups hot water
  • 2 tablespoons tomato paste
  • 15 ounces canned plain diced tomatoes
  • 1 scotch bonnet pepper, (or more, if you like it hot) stem removed
  • 1 teaspoon ground allspice
  • 1 tablespoon sea salt
  • 2 teaspoons coarse ground black pepper
  • 1 pound medium sized shrimp, shells, tails and veins removed
  • 2 cups cooked white rice

To Cook Beans

Drain the soaked beans and rinse well. Place beans in a large deep stock pot and add water to cover. Bring the beans to a boil over high heat. Reduce heat to a simmer over medium heat, cover and simmer for 1 1/2 hours. Drain and set aside.

To Make the Tomato Stew Base

Place bacon pieces in a large heavy bottomed pan and fry out the bacon until almost crisp over medium heat. Transfer the cooked bacon from the pan to a small plate and set aside. Drain off all but 2 Tablespoons of the bacon grease. Add the onion to the pan and saute for 3 minutes in the bacon grease. Add in the bay leaves, thyme and cloves. Pour in the chicken broth and water. Bring the mixture to a boil. Reduce the heat to a fast simmer over medium high heat and simmer for 30 minutes to reduce the liquids. Add in the garlic, tomato puree, diced tomatoes, allspice, scotch bonnet pepper, salt and pepper. Note: This would be a good time to cook the white rice according to the packaged directions.

Adding Beans, Bacon and Shrimp

The tomato based stew should be reduced and begin to thicken. If it looks too thick or dry stir in a little hot water. Add the drained cooked beans and fried bacon pieces to the tomato stew base stirring them into the stew evenly. Cook for 20 minutes and then add in the raw shrimp. Cook for 15 minutes longer. Taste and adjust the seasoning if needed.

To Plate and Serve

Serve by ladling a serving of the butter bean shrimp stew over one serving of the prepared hot rice on a plate or in a bowl. Garnish with a cut thyme sprig. Serve hot and you'll be saying "dat be tasty Mon'!"

6 30 minutes 1 hour 45 minutes

dat Tasty Mon' Shrimp & Butter Beans Caribbean

dat Tasty Mon' Shrimp & Butter Beans Caribbean

Two favorite eats, one dish! Love the heat of peppers and the taste of shrimp! Butter Beans are my hubby's favorite and weekly I usually cook a pot of some kind of dried beans or legumes because they are so darn good for us. We usually have left over beans (never could cook for 2) and that is when I do a twist on flavors.... so I went the islands and created this Caribbean infused dish. Simple, easy and so delicious dat Tasty Mon'

Preparation

Prep Time

30 minutes

Cook Time

1 hour 45 minutes

Serves

Calories

7332

Equipment

Ingredients

  • 1 cup dried butter beans, soaked overnight in enough water to cover
  • Cold water, Enough to cover beans twice
  • 8 bacon thick sliced, cut into 2 inch pieces
  • 1-1/2 cups white onion, finely chopped
  • 3 small bay leaves
  • 4 fresh thyme sprigs, plus additional for optional garnish
  • 4 whole dried cloves
  • 3 large cloves of garlic, crushed and chopped
  • 2-1/2 cups chicken broth
  • 2 cups hot water
  • 2 tablespoons tomato paste
  • 15 ounces canned plain diced tomatoes
  • 1 scotch bonnet pepper, (or more, if you like it hot) stem removed
  • 1 teaspoon ground allspice
  • 1 tablespoon sea salt
  • 2 teaspoons coarse ground black pepper
  • 1 pound medium sized shrimp, shells, tails and veins removed
  • 2 cups cooked white rice
#Add to Grocery List

To Cook Beans

Drain the soaked beans and rinse well. Place beans in a large deep stock pot and add water to cover. Bring the beans to a boil over high heat. Reduce heat to a simmer over medium heat, cover and simmer for 1 1/2 hours. Drain and set aside.

To Make the Tomato Stew Base

Place bacon pieces in a large heavy bottomed pan and fry out the bacon until almost crisp over medium heat. Transfer the cooked bacon from the pan to a small plate and set aside. Drain off all but 2 Tablespoons of the bacon grease. Add the onion to the pan and saute for 3 minutes in the bacon grease. Add in the bay leaves, thyme and cloves. Pour in the chicken broth and water. Bring the mixture to a boil. Reduce the heat to a fast simmer over medium high heat and simmer for 30 minutes to reduce the liquids. Add in the garlic, tomato puree, diced tomatoes, allspice, scotch bonnet pepper, salt and pepper. Note: This would be a good time to cook the white rice according to the packaged directions.

Adding Beans, Bacon and Shrimp

The tomato based stew should be reduced and begin to thicken. If it looks too thick or dry stir in a little hot water. Add the drained cooked beans and fried bacon pieces to the tomato stew base stirring them into the stew evenly. Cook for 20 minutes and then add in the raw shrimp. Cook for 15 minutes longer. Taste and adjust the seasoning if needed.

To Plate and Serve

Serve by ladling a serving of the butter bean shrimp stew over one serving of the prepared hot rice on a plate or in a bowl. Garnish with a cut thyme sprig. Serve hot and you'll be saying "dat be tasty Mon'!"

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