Shrimp is always delicious when cooked with garlic and butter, and this version takes that classic pairing in a Spanish direction. The shrimp are served alongside tender white beans, and both components share the same paprika‑forward flavour profile, a mix of sweet Hungarian paprika and a touch of smoky Spanish pimentón. The combination gives the dish depth without overwhelming heat, letting the garlic, butter, and natural sweetness of the shrimp shine through.
The beans turn creamy and richly seasoned, soaking up the paprika and aromatics, while the shrimp stay plump and buttery. It’s simple, comforting, and full of layered flavour, one of those dishes that tastes far more complex than the effort it takes to make.
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
- 3-5 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, , including the juice from one can. 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 3-5 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.
