Shrimp Succotash

• 1/2 cup dried Great Northern beans
• 5 cups (or more) water
• 1 1-inch-thick onion slice
• 1 celery stalk with leaves
• 2 garlic cloves, crushed
• 1 bay leaf
• 8 ounces uncooked large shrimp in shells
• 1 slice bacon
• 1 cup chopped onion
• 2 cups fresh corn kernels or frozen, thawed
• 2 tablespoons chopped fresh chives or green onions

1. Place beans in medium bowl.
2. Pour enough cold water over to cover by 3 inches and let stand overnight.
3. Drain.
4. Combine 5 cups water, onion slice, celery, garlic and bay leaf in medium saucepan; boil 5 minutes.
5. Add shrimp; simmer just until cooked through, about 3 minutes.
6. Using tongs, transfer shrimp to bowl.
7. Reserve cooking liquid.
8. Peel and devein shrimp; cut into 1/2-inch pieces.
9. Add beans to shrimp cooking liquid.
10. Cover and simmer until beans are tender and liquid is reduced to 1/2 cup, adding more water if necessary, about 40 minutes.
11. Discard bay leaf and celery.
12. (Shrimp and beans can be made 1 day ahead.
13. Cover separately and chill.)
14. Cook bacon in large skillet over medium heat until crisp, about 5 minutes.
15. Drain bacon on paper towels.
16. Cut into small pieces.
17. Discard all but 1 teaspoon drippings in skillet.
18. Add chopped onion; saute over medium-low heat until golden, about 10 minutes.
19. Add corn and beans with their cooking liquid; simmer until corn is tender, about 8 minutes.
20. Add shrimp and bacon; stir until heated through, about 3 minutes.
21. Season with salt and pepper.
22. Sprinkle with chives.

dried great northern beans, water, onion, celery, garlic, bay leaf, shrimp, bacon, onion, corn, fresh chives

Taken from www.epicurious.com/recipes/food/views/shrimp-succotash-595 (may not work)