The Recipes

Shrimp and White Bean Ragu


- 6 shrimp, peeled and deveined
- 1/2 yellow onion, diced
- 1/2 pint mushrooms, finely diced
- 2 T. fresh thyme leaves, roughly chopped
- 2 cloves garlic, minced
- 1/2 c. chicken stock
- 1 14.5-oz. can cannelini beans
- salt
- pepper
- olive oil

In a medium skillet, heat two turns of the pan of olive oil.  Add the onion and season with salt.  Allow to soften; after approximately 5 minutes, add the mushrooms.  After 5 minutes, add the garlic and thyme and stir to combine for one minute.  Add the beans and season again with salt and pepper.  Add the stock and allow to simmer for 12-15 minutes.

Season the shrimp with salt and pepper.  When you are nearing the end of the cooking time for the beans, heat a small skillet and add the butter and cook the shrimp for 2-3 minutes per side.  When the shrimp turn pink and start to curl, they are ready to turn.

Plate the bean ragu and place the shrimp on top.