Shrimp is always good when prepared with garlic and butter. This version of Garlic Shrimp is paired with Spanish White Beans. Both the shrimp and the white beans contain the telltale paprika, a little Hungarian and a little smoked Spanish. Delicious.
Ingredients
Beans
- 2 tbsp olive oil
- 1 whole shallot, finely chopped
- 2-3 cloves grated garlic
- 2 tbsp tomato paste
- 1/2 tsp sweet Hungarian paprika
- 1/2 tsp smoked paprika
- 1/2 tsp Asian chili sauce (hot)
- 1 whole bay leaf
- 12-14 baby plum tomatoes, halved or 1 14oz can chopped tomatoes
- kosher salt and freshly ground black pepper
- 1 tbsp red wine or sherry vinegar
- 2 15 oz cans cannellini beans, plus liquid from one can
Garlic Shrimp
- 5 large raw shrimp/person
Garnish
- 2-3 sprigs fresh parsley, chopped
- grilled bread
Instructions
Gather ingredients before starting recipe
Spanish Beans
- Combine 2 tbsp olive oil, 1 whole shallot, finely chopped, 2-3 cloves grated garlic, and 2 tbsp tomato paste in a medium skillet. Start with a cold skillet and bring to a simmer over medium heat. Stir and sauté until the tomato paste reaches a deep red color.
- Remove pan from heat and add 1/2 tsp sweet Hungarian paprika, 1/2 tsp smoked paprika, 1/2 tsp Asian chili sauce (hot), 1 whole bay leaf and 12-14 baby plum tomatoes, halved. Stir to combine and sauté until the tomatoes start to soften, about 4-5 minutes.
- Season with kosher salt and freshly ground black pepper stir, smashing tomatoes with the back of a spoon until the tomatoes are broken down, about 5 minutes.
- Stir in 1 tbsp red wine or sherry vinegar and add 2 15 oz cans cannellini beans, . Stir to combine and bring to a simmer and cook until the juices are slightly reduced and thickened, 3-4 minutes. Season with kosher salt and freshly ground black pepper.
Shrimp
- Remove shells, devein if necessary and leave tails on the shrimp. Season with kosher salt and freshly ground black pepper and set aside until ready to cook.
- Increase heat and add 5 large raw shrimp/person to the bean mixture and cook until the shrimp turn pink, about 3-4 minutes per side.
Serving
- Cut generous slices of rustic bread, drizzle with olive oil and place on the upper rack.
- Spoon a generous portion of Spanish beans in deep bowls, sprinkle with 2-3 sprigs fresh parsley, chopped. Serve with the shrimp and grilled bread on the side.
