INGREDIENTS
Serves 2
2 tablespoons extra-virgin olive oil
2 ounces chorizo, finely chopped
1 small white onion, peeled and finely chopped
2 cloves garlic, minced
3/4 pound raw medium shrimp, peeled and deveined
1 (15-ounce) can butter beans, drained and rinsed
1 medium plum tomato, chopped
1/4 cup dry white wine
1 tablespoon butter
1 teaspoon fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground black pepper
1. Heat the olive oil in a large skillet over medium-high heat until barely smoking. Add the chorizo, onions, and garlic. Sauté about 3 minutes or until the onions are golden.
2. Add the shrimp and sauté 1 minute.
3. Add the butter beans, tomato, and wine and cook 2 minutes.
4. Add the butter, thyme, salt, and pepper. Turn off heat and stir until the butter is melted. Serve immediately.
MMMMMM PORK
A little bit of smoked pork product goes a long way. In Italy, Spain, and many other countries, a small amount of bacon or smoked sausage is often added to fish and vegetable dishes to enhance flavors. Americans carried this over mostly in the South, but it’s also done in the true chowders of the Northeast.