Garlic Shrimp with Chorizo and White Beans

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!)

Preheat broiler.

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.