Spicy Tomatoey Shrimp & Beans

Serves 1
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Directions

  1. 1Season the shrimp with olive oil, lemon zest, cumin, cayenne, and saffron. Set aside.
  2. 2Thinly slice the fennel and shallot, and mince the garlic. Set aside.
  3. 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.
  4. 4Add the fennel, shallot, and garlic to the skillet. Saute until wilted.
  5. 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.
  6. 6Add the shrimp back in, toss to coat, cover, and cook for an additional 3-4 minutes.
  7. 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.