Like a lot of people, we're always trying to limit our intake of meat ... can't quite totally give it up like some can. Love it too much. I will always crave Thatcher's pork chops for some reason...so juicy and tender and succulent... sorry, must focus. Where was I... We do our best to eat mostly meat-less meals through the week but sometimes we do crave a little protein of the non-plant based kind. And seafood certainly fills this particular void in our diet. Did I mention that I've hated (ie had been disgusted, repulsed even) by this particular food group for many years? But I married someone from the Maritimes and what usually happens in relationships is that you can become influenced by your partner's particular tastes/views/ opinions, not necessarily in a bad way at all. After many months, years perhaps (I'm stubborn), I've come over to the dark side...the ocean side if you will. I now willingly eat and quite enjoy many seafood dishes that I would never have tried on my own. Maybe it means I'm finally "all-growed" up ??? Nah. I will never, I repeat NEVER EVER like squid, even deep fried. You can't disguise what it really is. Can't do it. Sorry. Disgusting things. Or fish cooked with their heads still on. Reminds me of a song.... Anywho, I do like shrimp, once I get past the looks of them. Darn tasty, almost nutty in flavour, but they are rather ugly especially when they have their legs etc still attached. Which is exactly why I buy them already de-shelled, de-veined...basically naked. You do what you've got to do to get by, that's all I'm saying about that.
And this dish is the perfect way to feature the lovely taste of shrimp: an incredibly flavourful way to get your (non-plant) protein in. We made it on the weekend but it's a great meal for the middle of the week as it's so easy to prepare and quick to cook up. And yes, rejoice all you dishwashers out there, only one skillet and small bowl were dirtied in the preparation of this meal. Can't beat that. It features some nice heat and smokiness from the hot red pepper flakes and the smoked paprika, a nice contrast of textures from the beans and the shrimp, and it doesn't leave you too full and over-stuffed...unless you go back for seconds, which is easy to do as it's so darn delicious. Restraint is optional in any of these recipes, I cannot be held responsible. Serve it atop rice of your choice like we did, or quinoa or bulgar...or just all on it's own. A nice, light, quick flavourful meal for any day of the week. Cheers!
Garlic Shrimp with White Beans and Tomatoes
revised from a recipe by Chef Pam Anderson in Runner's World Magazine February 2013
Serving size: 4
Skill level: pretty darn easy even I could make it as it involves no chopping skills whatsoever
Prep and Cooking Time: about 30 minutes or quicker depending on how organized you are
1 pound peeled, deveined shrimp (I used large shrimp, original recipe calls for medium sized...)
4 tbsps olive oil, divided
1 tsp smoked paprika
3 garlic cloves, minced, divided ( I am admittedly lazy and used a few spoonfuls of garlic in oil instead)
1 bay leaf, broken into pieces
1/2 tsp hot red pepper flakes
1x 28 oz can of diced tomatoes, drained (original recipe calls for a 14.5 oz can but I went with what I had in my cupboard, didn't want to to waste the other half.)
1-2 tbsps tomato paste
1 x 19 oz can of white kidney beans, drained and rinsed well
1 cup chicken broth or vegetable broth if you wish to keep it vegetarian
optional: 2 tbsps chopped fresh parsley...I hate parsley though so I think cilantro would have gone nicely with it...but I'm biased and think cilantro goes with just about everything.
Ground pepper and salt to taste ( I used a few pinches of lime/chili salt, very good combo)
Heat a large skillet over medium-high heat. In a bowl, combine 1 tbsp olive oil and paprika with the shrimp. Add to skillet and saute 1-2 minutes. Add garlic in the last 30 seconds or so. Transfer shrimp/garlic to a bowl. Add 2 tbsps oil, red pepper flakes, bay leaf and the rest of the garlic. Cook until garlic is golden brown. Add tomatoes, cooking until most of the liquid evaporates ( a couple of minutes.) Add tomato paste, stir in well and cook until mixture darkens. Add beans, broth and simmer until it starts to thicken, about 5 minutes. Stir in shrimp (and parsley/cilantro if you should choose to use it.) Cook until it's heated through- about 5-10 minutes.
No comments:
Post a Comment