Hurricane Shrimp Serves 2 generously Shrimp 1 lb. 3 cloves 2 Tbs. tsp. 1 pinch Beans 1 small 1 Tbs. tsp. 3 Tbs.

s. 1 can 1/3 cup 3 cups cup 1 small cup cup fresh shrimp, peeled and deveined garlic, peeled and minced olive oil kosher salt red pepper flakes onion, diced olive oil kosher salt pancetta, diced Great Northern Beans chicken stock or water kale, coarsely chopped canned artichoke hearts, quartered tomato, diced kalamata olives, pitted and diced grated parmesan cheese for garnish

For the beans: Put a medium pot over medium-low heat. Sweat the diced onion in 1 Tbs. of olive oil. Add tsp. of kosher salt and 3 Tbs. of diced pancetta. Stir periodically until the onion is limp and the pancetta is slightly brown. Add the Great Northern beans and 1/3 cup of water or chicken stock. Add the kale and simmer about 15 minutes. If the artichoke hearts are marinated, rinse them thoroughly, then add to the beans, along with the tomato and the olives. Set over low heat and prepare the shrimp. For the shrimp: Put a medium frying pan over medium-high heat. When the pan is hot, add the olive oil then the garlic and the shrimp. Add the kosher salt. Toss until the shrimp is pink and done about 4 5 minutes, then add a pinch of red pepper flakes and give a final toss. Serve the beans in a large bowl. Top with shrimp and then with parmesan.