Health

I Ricchi e i Poveri (The Rich and the Poor)

shrimp-bean-stew Kate Sears

Ingredients

  • 1/2 cup white wine or dry vermouth
  • 1/4 cup water
  • 1 bay leaf
  • 1 pound frozen medium shrimp, thawed, peeled, and deveined
  • 1 (15.5-ounce) can cannellini beans, rinsed and drained
  • 2 tablespoons extra-virgin olive oil
  • 1 teaspoon white wine or dry vermouth
  • 1 teaspoon lemon juice
  • 1/4 teaspoon each salt and pepper
  • 2 tablespoons chopped fresh parsley

Preparation


Add 1/2 cup white wine or dry vermouth, 1/4 cup water, and bay leaf in a pan; cook over medium-high heat. When liquid starts to bubble, add shrimp; cook 3 minutes. Add beans, and cook until hot. Drain shrimp and beans and transfer to bowl; discard bay leaf. Add olive oil and toss. Add 1 teaspoon white wine or dry vermouth, lemon juice, and 1/4 teaspoon each salt and pepper. Top with chopped fresh parsley.


  • Yield: Makes 2 servings (serving size: 1 1/2 cups)

Nutritional Information

Calories per serving: 510
Fat per serving: 16g
Saturated fat per serving: 2g
Monounsaturated fat per serving: 10g
Polyunsaturated fat per serving: 3g
Protein per serving: 39g
Carbohydrate per serving: 45g
Fiber per serving: 8g
Cholesterol per serving: 336mg
Iron per serving: 8mg
Sodium per serving: 602mg
Calcium per serving: 142mg