- Shrimp & Tuscan Beans
This was a lovely last-minute dinner my father threw together when we realized that the chicken stock in the pot would not be ready in time to feed my hungry grandpa soup last night. So instead he sauteed some collards, canellini beans, carrots, peppers, garden-fresh tomatoes and spinach together and let it simmer while he sauteed the shrimp with some herbs, garlic, and onions. Topping the mixture with the shrimp fed us all heartily as a nice light summer-weather fare the moment I returned from my excursion to the local Farmers' Market in Yardley where I made some nice purchases of local tomatoes, zucchini, tomatillos, and hot peppers that gave me some hiccups, having bitten into one filled with seeds : P. I recommend this Mediterranean-style dish when you need a quick-fix meal with a lot of flavor and you are in the mood for a good hearty mix of beans and vegetables in the summertime. We used canned beans since there was little-to-no prep going on. Garnish with basil and lemon, or crushed back pepper.
My shopping excursion's results:
- Tomatillos
- Huge Zucchini and Tomatoes
