Garlic Shrimp with White Beans

by Anne Bennett on September 27, 2012

We’re all supposed to be eating more beans. Did you know that? ┬áBeans are loaded with important nutrients; they also wreak less havoc on our insulin levels and keep us satisfied longer.

But here’s the reason that will make you a serious fan: people who eat beans weigh, on average, seven pounds less than non-bean eaters.

Yeah, I knew I’d get you with that one. Eat beans and weigh less. What’s not to love?

The following recipe, which I adapted from the current issue of Bon Appetit Magazine, appealed to me right off the bat. I love almost any combination of shrimp with tomatoes, but I’d never had them with beans.

The original recipe called for dried chiles de arbol, which I couldn’t find, so I substituted crushed red peppers. I also reduced the amount of olive oil and used canned, drained diced tomatoes instead of fresh (which, sadly, are out of season now).

Final substitution: I wimped out and used pre-cooked shrimp instead of raw, broiling them as the recipe says, but for not as long. Hey, I don’t have a kitchen right now; cut me a break.

If you’re not a fan of heat you can reduce or eliminate the amount of crushed red pepper. Likewise, you can always add more!

2 T. extra-virgin olive oil
3 cloves garlic, minced, divided
1/2 t. crushed red pepper
1 bay leaf
1 15-oz. can diced tomatoes, drained
2 15-oz. cans cannellini beans, rinsed and drained
1 cup low-sodium chicken broth
1 lb. shrimp, peeled and deveined*
1 t. smoked paprika
2 T. chopped Italian parsley

Heat 1 tablespoon oil in a large ovenproof skillet and add 1 garlic clove, crushed red pepper and bay leaf. Cook until just fragrant, about 1-2 minutes. Add tomatoes and cook about 5 minutes.

Add beans and broth and bring to a brisk simmer. Cook until slightly thickened. Season to taste with salt and pepper.

Combine remaining garlic, 1 T. olive oil, smoked paprika and shrimp in a bowl and toss to combine. Scatter shrimp evenly over bean mixture in an even layer.

Broil until shrimp are just cooked through and golden, about 3-5 minutes. Garnish with parsley and serve.

*I used pre-cooked large shrimp and still broiled them, although not as long as if they had been raw. This reduced cooking time.

Serves four

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Pat October 1, 2012 at 9:52 pm

Anne – this is really delicious & so quick & easy! My husband normally just tolerates beans but shared a hearty “Mmmmm!” before he even speared a shrimp! This is a keeper! Thank you!

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