Chili & Garlic Shrimp with Cannellini Beans
Ingredients
- 3 garlic cloves
- 2 red chilis fresh
- 19 oz cannellini beans canned
- 2 tbsp parsley flat-leaf
- 5 tbsp olive oil divided
- 1 1/2 cups chopped tomatoes drained
- 1 tbsp tomato paste
- 1 cup chicken stock or chicken broth
- 1 tsp smoked paprika
- 1 lb shrimp medium
- salt
- pepper
Instructions
- Assemble, prepare, and measure ingredients. Mince garlic. Trim and seed chilies. Rinse cannellini beans. Roughly chop parsley.
- Heat 3 tablespoons of olive oil over medium heat in a large, heavy-bottomed skillet until oil is fragrant but not smoking. Stir in two-thirds of garlic and all the chilies. Stir with a wooden spoon for 1 minute, being careful not to burn garlic. The aroma should be heavenly.
- Add drained tomatoes and season with salt and pepper. Cook, stirring, for about 5 minutes, or until tomatoes have softened completely.
- Add tomato paste and cook, stirring, until it has caramelized, about 3 minutes. Stir in beans and stock. Bring to a fast simmer (many little bubbles) and cook until liquid has reduced and thickened slightly, about 4 minutes. Season with salt and pepper.
- Sprinkle paprika over shrimp and add shrimp and remaining garlic to bean mixture. Simmer until shrimp are opaque and curled into a C shape, about 3 minutes. Drizzle remaining 2 tablespoons of olive oil over shrimp and beans. Taste and adjust seasoning.
- To serve, divide among four individual bowls and garnish with parsley.
Nutrition
By Jason Fung, MD
Jason Fung, M.D., is a Toronto-based nephrologist (kidney specialist) and a world leading expert in intermittent fasting and low-carb diets.
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