It's "Potluck!" week again for I Heart Cooking Clubs, our chance to make any Nigella dish that we want to make. I found my recipe in November's issue of Health Magazine. It was a bit surprising to find it there because Nigella isn't someone you necessarily think about when you think of cooking healthy, but the recipe sounded really good. It was in the magazine's "Grocery Store Challenge" feature: "What Can You Do With a Bag of Frozen Shrimp?" where three food stars each provide a recipe. Along with Nigella, the great Mark Bittman and Alex Guarnaschelli of Food Network fame also had shrimp recipes. Nigella's "I Ricchi e i Poveri" (The Rich and the Poor), combines shrimp (the rich) and beans (the poor) in an easy one pan dish that once you have the shrimp defrosted, goes together in about 10 minutes. Easy peasy!
I Ricchi e i Poveri (The Rich and the Poor)
Nigella Lawson in Health Magazine, November 2009
(Makes 2 Servings)
Add 1/2 cup white wine or dry vermouth, 1/4 cup water, and 1 bay leaf in a pan; cook over medium-high heat. When liquid starts to bubble, add 1 pound frozen medium shrimp, thawed, peeled and deveined; cook 3 minutes. Add 1 (15.5-ounce) can cannellini beans, rinsed and drained, and cook until hot. Drain shrimp and beans and transfer to bowl; discard bay leaf. Add 1 teaspoon white wine or dry vermouth, 2 tablespoons extra-virgin olive oil and toss. Add 1 teaspoon lemon juice, and 1/4 tsp each salt and pepper. Top with 2 tablespoons chopped fresh parsley.
Serving Size 1 & 1/2 cups: Calories 510; Fat 16g (sat 2g, mono 10g, poly 3g); Cholesterol 336mg, Protein 39g; Carbohydrate 45g; Sugars 1g; Fiber 8g; Iron 8mg; Sodium 602mg; Calcium 142mg.
Notes/Results: Really good! It's a simple and very tasty recipe perfect for when you want to get dinner on the table in a hurry. The shrimp and beans make a nice pairing and served with a salad, it is an easy, healthy dinner. I did make a couple of small changes, reducing the olive oil to 1 tablespoon (shaves off about 100 calories from the dish), increasing the lemon juice to 1/2 lemon and sprinkling on some red pepper flakes for a bit of heat. Next time I might toss in some garlic too--just because I love it and what is better on shrimp than lemon and garlic?! Since it is so quick and easy and I almost always have a bag of frozen shrimp in the freezer and beans in the pantry, this is a keeper recipe and I will make it again.
You can check out what the other IHCC members made and what they thought of their dishes by going to the IHCC site here.