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.

Garlic Shrimp with Spanish White Beans

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Course: Dinner
Cuisine: Spanish
Keyword: All-Seasons, Cooked from Scratch
Prep Time: 15 minutes
Cook Time: 14 minutes
Grilling Time: 6 minutes
Total Time: 35 minutes
Degree of Difficulty : Easy
Servings: 4 people

Ingredients 

Beans

  • 2 tbsp olive oil
  • 1 whole shallot, finely chopped
  • 2-3 cloves grated garlic
  • 1/2 tsp sweet Hungarian paprika
  • 1/2 tsp smoked paprika
  • 1/2 tsp Asian chili sauce (hot)
  • 2 tbsp tomato paste
  • 1 whole bay leaf
  • 1 tbsp red wine or sherry vinegar
  • kosher salt and freshly ground black pepper
  • 12-14 baby plum tomatoes, halved or 1 14oz can chopped tomatoes
  • 2 15 oz cans cannellini beans, plus liquid from one can

Shrimp

  • 12 large raw shrimp, tails on
  • 2 tbsp oil
  • 1/2 tsp smoked paprika
  • 1/2 tsp sweet Hungarian paprika
  • 2 cloves garlic, grated
  • kosher salt and freshly ground black pepper

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 Asian chili sauce (hot), 1 whole bay leaf and 12-14 baby plum tomatoes, halved or 1 14oz can chopped tomatoes. 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, plus liquid 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

    • Combine 12 large raw shrimp, tails on, 2 tbsp oil, 1/2 tsp smoked paprika 1/2 tsp sweet Hungarian paprika and 2 cloves garlic, grated in a plastic resealable bag, season with kosher salt and freshly ground black pepper. Toss to combine. Refrigerate until ready to cook.

    Cooking Shrimp

    • Pre heat broiler
    • Scatter shrimp in one layer over bean mixture and transfer the mixture to the oven. Broil shrimp topped mixture until shrimp have turned pink. Turn shrimp and broil until the second side has turned pink and is beginning to char, about 3 minutes.

    Serving

    • Cut generous slices of rustic bread, drizzle with olive oil and place on the upper rack next to the shrimp to toast.
    • Spoon a generous portion of Spanish beans in deep bowls, sprinkle with 2-3 sprigs fresh parsley, chopped. Serve with the grilled bread on the side.

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