I will occasionally put a recipe on the menu, but not have high hopes. This tends be the recipe that falls victim to a night of not feeling like cooking, a night of going out instead and a night of my husband being really sick. I was pretty sure this recipe was destined not to happen.
Until last night, when I realized I had all the ingredients, and it would take me less than 30 minutes to pull together (not counting deveining the shrimp, gross). I am so glad I made it! This was a great weeknight meal, easy to pull together, with really great flavors. It was filling, but not heavy.
I made some minor changes to the original recipe, notably adding Mexican style chorizo, and, since my store does not carry them, substituting the chiles de arbol with a few dashes of cayenne pepper.
Garlic Shrimp with Chorizo and White Beans
adapted from Bon Appetit
- 3 TB olive oil, divided
- 4 oz Mexican style chorizo, removed from casing *This chorizo has a crumbly texture, unlike the Spanish version, that blends into this sauce nicely.
- 3 garlic cloves, minced, divided
- 2 dried chiles de árbol or ¼ tsp cayenne pepper (to taste)
- 1 bay leaf, preferably fresh
- 1 1/4 cups chopped tomato (about 8 ounces)
- Kosher salt, freshly ground pepper
- 1 TB tomato paste
- 2 15-ounce cans white beans (such as cannellini), rinsed, drained
- 1 cup low-sodium chicken broth
- 1 pound medium shrimp, peeled, deveined
- 1 teaspoon smoked paprika
- Chopped flat-leaf parsley
- Grilled bread (optional, but recommended!)
Heat a large, heavy, ovenproof skillet over medium heat. Add the chorizo, cook and crumble with the back of a wooden spoon for about 3 minutes. Add an additional 1 TB of olive oil, 1 garlic clove, chiles or cayenne pepper, and bay leaf and cook, stirring constantly, 1–2 minutes. Add tomato. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3–4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3–4 minutes. Season to taste with salt and pepper.
Combine remaining 2 garlic cloves, 2 TB oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
Broil until shrimp are golden and cooked through, about 5 minutes. Garnish with parsley. Serve with bread for soaking up the sauce.