*serves 2-4
INGREDIENTS:
6 tablespoons olive oil, divided
1 lb medium shrimp, peeled and deveined
3 garlic cloves, minced, divided
1 teaspoon smoked paprika
a pinch of sugar
1 jalapeño, seeds and stems
removed & chopped fine
1/2 of an onion, chopped fine
1/2 of a bell pepper, chopped fine
1 bay leaf
1 and 1/4 cups chopped tomato
1 tablespoon tomato paste
2 (15 oz) cans of white beans(like cannellini), rinsed, and drained
1 cup chicken broth
2 tablespoons chopped cilantro
PREPARATION:
1) Combine 2 garlic cloves, 2 tablespoons of oil, shrimp, paprika, and sugar in medium bowl. Season with salt and pepper, and toss evenly to coat the shrimp.
2) Heat a another 2 tablespoons of olive oil in a large skillet over medium high heat, add the shrimp in a single layer to the pan. Cook each each side for about 2-3 minutes, until slightly browned and cooked through. Then set aside for now.
3) Reduce the heat to medium, and in the same pan, add onions, garlic, bell pepper, jalapeño, and bay leaf. Cook, stirring occasionally, about 3 minutes.
Add tomato, season with salt and pepper. Cook, stirring and smashing the tomato with the back of a wooden spoon till it’s broken down, about 5 minutes.
Now add tomato paste, stirring constantly until paste is deep red and caramelized, 3-4 minutes. Stir in the beans and broth, making sure to scrape up any brown bits in the pan. Bring to a brisk simmer and cook until juices have slightly thickened, another 3-4 minutes. Season with salt and pepper to taste.
4) Scatter the shrimp and cilantro over the beans. Gently toss to combine. Drizzle remaining 2 tablespoons olive oil over the the shrimp and beans. Serve with toasted bread, if you like!
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