Spicy Tomatoey Shrimp & Beans
Serves 1
Directions
- 1Season the shrimp with olive oil, lemon zest, cumin, cayenne, and saffron. Set aside.
- 2Thinly slice the fennel and shallot, and mince the garlic. Set aside.
- 3In a deep skillet, heat the butter over medium heat. Add the shrimp and cook on both sides for 1-2 minutes. Remove from heat.
- 4Add the fennel, shallot, and garlic to the skillet. Saute until wilted.
- 5Add the beans, tomato sauce, lemon juice, water, sugar, cinnamon, and a pinch of salt. Toss to combine and bring to a simmer. Taste and adjust seasoning as needed.
- 6Add the shrimp back in, toss to coat, cover, and cook for an additional 3-4 minutes.
- 7Remove from heat and serve with basil oil and toasted bread, garnished with chopped parsley.
Ingredients
- 20 whole shrimp, deveined & tails on
- 1 whole lemon zest
- 1 tsp cumin
- 1/2 tsp cayenne
- 1 pinch saffron
- 1 pinch kosher salt
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 bulb fennel, thinly sliced
- 1 whole shallot, thinly sliced
- 4 whole garlic clove, minced
- 1 15oz can cannelini beans
- 14 oz crushed tomatoes
- 1/2 cup water
- 1 tsp sugar
- 1/2 tsp cinnamon
- salt (optional)
- 1 whole lemon juice
- to garnish to taste parsley, chopped
Equipment
deep skillet
Tips
- If using cooked shrimp, add a little bit of oyster or fish sauce to add depth of flavor.
