Smoky Skillet Shrimp with White Beans

May 25, 2016 | By | 2 Replies More

smoky skillet shrimp

Here’s something many people would not consider a gift: I left my corporate job back in December and have not worked full-time since. I admit, I have thoroughly enjoyed the gift of not having my days be super-structured and having more time at home. In the beginning, I had visions of finally this year having the perfect garden and making new and inspired dinners every night. After all, I have all this time, right?

Wrong. My days are crammed full instead of everything but gardening and cooking. Looking for full-time work is time-consuming and I will say, downright spirit-crushing. I’ve also taken on some freelance work, a commitment to incorporate more physical activity into my days and the addition of a dog to our family. Oh, and then there’s my new beekeeping adventure.

With all of this going on, I have been looking for new quick, easy and tasty dinners I can make on busy weeknights, and I keep a running list of the recipes. When I’m feeling uninspired I can turn to my list for ideas.

smoky skillet shrimpI am starting a new full-time gig in just under one week now. After six months, I have a fresh perspective, (mostly) clear head and a list of weeknight dinner recipes, including this one adapted from Bon Appetit that’s made in ONE skillet. This dish is wonderful, especially when you have some crusty bread on hand to sop up the smoky tomato sauce. I love to cook this fab meal, clean up quickly, and pour a glass of wine to bring along on my after dinner walk with Lucy and Mr. President. This smoky skillet shrimp reheats well for lunch at work the next day, too.

Ingredients (Serves 4)

6 Tbsp. olive oil, divided

3 garlic cloves, finely chopped and divided

2 dried chiles de árbol

1 bay leaf

1 can diced tomatoes, mostly drained

Sea salt and freshly ground pepper

1 Tbsp. tomato paste

3 cups cooked white beans, such as cannellini, cooked from dry or from 2 15-ounce cans, rinsed and drained

1 cup chicken or vegetable stock (or substitute some of this for bean cooking liquid if you cooked your beans from dry)

1 pound medium shrimp, peeled and deveined

1 tsp. smoked paprika

Flat-leafed parsley for serving

Crusty French bread for dipping

smoky skillet shrimpStep one:

2 Tbsp. olive oil

1 garlic clove, finely chopped

2 dried chiles de árbol

1 bay leaf

1 can diced tomatoes, mostly drained

Sea salt and freshly ground pepper

Preheat your oven’s broiler. Heat 2 tablespoons of olive oil over medium heat in a heavy oven-proof skillet (I use cast iron) and add garlic, chiles and bay leaf. Cook just a minute, until fragrant and don’t allow garlic to burn. Add tomatoes and season with salt and pepper. Break up some of the tomatoes with the back of your spoon and cook for about 10 minutes, until tomatoes are broken down.

smoky skillet shrimpStep two:

1 Tbsp. tomato paste

3 cups cooked white beans, such as cannellini, cooked from dry or from 2 15-ounce cans, rinsed and drained

1 cup chicken or vegetable stock

Add the tomato paste to the pan and continue cooking for about 5 minutes. Tomato mixture should be deeper red in color. Add the beans and the stock. Bring to a boil and then simmer for about 10 minutes, until sauce is slightly thickened.

Step three:

1 pound medium shrimp, peeled and deveined

Remaining 4 Tbsp. olive oil, divided

Remaining 2 garlic cloves, finely chopped

1 tsp. smoked paprika

Flat-leafed parsley for serving

smoky skillet shrimpIn a bowl, toss the shrimp with 2 tablespoons of olive oil, remaining garlic, smoked paprika and season with a little sea salt and pepper. Scatter the shrimp over the tomato-bean mixture in your skillet and place under the preheated broiler. Broil just until shrimp are golden and cooked through, about 3 minutes. Remove from oven, drizzle with last 2 tablespoons of oil and scatter fresh parsley on top.

Serve with bread for dipping and maybe a fresh green salad.

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Category: Food, General, Main Dishes, Recipes, Spring

Comments (2)

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  1. Douglas Routt says:

    This looks delicious! I can’t wait to make this for dinner.

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