Monday, March 11, 2013

Garlic Shrimp with White Beans

We don't cook much seafood in o...

Why did I say "We".

I don't cook much seafood in our apartment.  I've mentioned this before, but a lot of seafood recipes require pan sauteeing that, with our lack of ventilation, leaves an unholy and stubborn fishy smell in our apartment for days.  Also, I'm not a fan of reheating seafood for leftovers--the texture and flavor get all funky on me.  But when I see a recipe that calls for roasting or broiling seafood, I perk up because the smell factor is not as much of an issue (still somewhat of an issue but not too bad), and I particularly perk up when the recipe is one where the cooking of the seafood can be quickly done and separately from the rest of the dish. That way, I can cook only the portion of seafood that we will be eating that night--the rest I can cook the next night instead of microwaving already cooked seafood.

I guess it's easier to explain by going through an actual recipe, like this one for garlic shrimp and white beans from Bon Appetit.  You make the full batch of beans, and leftovers can be reheated the next time you eat it.  For the shrimp, I cooked half of it the first night we ate it, and then the other half the second night we ate this dish.

Overall this was a quick, easy recipe that I liked, even if it wasn't uh-mazing.

Ingredients
6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de รกrbol (if you can't find this, you could try adding a 1/4 tsp of cayenne or perhaps 1 tsp of paprika--I'm not sure about those, but I am sure that I had a bitch of a time finding chiles de arbol)
1 bay leaf, preferably fresh (yeah right--I used dried)
1 1/4 cups chopped tomato (about 8 ounces) (since it's winter, I used a drained 14 oz can of diced tomatoes)
salt and pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp, peeled and deveined
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley (I didn't do this)
Grilled bread (optional)

Preheat broiler.  Heat 2 TBS olive oil in ovenproof skillet over medium heat.  Add in 1 minced garlic clove, the chiles, and bay leaf.  Stir constantly for about 1-2 minutes, until garlic is a light golden brown (but be careful because the garlic can burn quickly).

I have burned garlic one too many times, so usually wimp out and only wait till the garlic has gotten past the pure albino stage.

Add in the tomatoes and continue to cook, stirring occasionally, for about 5 minutes.  Add in the tomato paste and cook, again with the stirring, for about 3 to 4 minutes.


Add in the beans and chicken broth.


Bring to a simmer and let reduce--the recipe said 3 to 4 minutes, mine took more like 10 minutes. Lying bastards.


In a medium bowl, combine the shrimp with remaining olive oil, garlic, paprika, salt and pepper.  Since I was only cooking half the shrimp the first night, I halved the oil, garlic, paprika, and s&p.  The next night, instead of getting my cutting board dirty for one measly garlic clove, I put in a pinch of garlic powder.  Anyway, spread the shrimp over the beans in a single layer.



Place skillet under broiler and cook through--mine took about 5-6  minutes although the recipe said 3-4. Honestly, I don't think they know how to tell time.

Serve with bread.


Ta-da!

3 comments:

  1. I don't know what you're talking about. that DOES look uh-MAY-zing. I am however concerned that those naked little crostini are not topped with avocado.

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  2. It's recipes like this that make me wish I liked beans. This sounds soooo good.

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  3. I feel the same way about cooking seafood at home! And the whole leftover issue too. This looks tasty! I love a garlic shrimp w/tomatoes.

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