Shrimp and White Beans
The beans (we thought canned were just fine) are the heart of our shrimp and white beans recipe, but the shrimp play the starring role. Most shrimp and white beans recipes boil or poach the shrimp before tossing them with the beans, but we found this approach made the shrimp too bland. It occurred to us that searing the shrimp would deliver all the flavor of high-heat cooking in a matter of seconds right on the stovetop. We coated the shrimp, then seared them in an extremely hot skillet. Halfway through cooking, the shrimp were speckled with browned seared spots as if they’d been grilled, and after only a few minutes they were perfectly cooked, seared on the outside and moist on the inside.
1 pound medium shrimp (40 to 50 per pound), peeled and deveined, if desired
6 tablespoons extra-virgin olive oil
Salt
¼ teaspoon hot red pepper flakes
1 medium red bell pepper, stemmed, seeded, and diced small
1 small red onion, diced small
2 medium cloves garlic, minced or pressed through a garlic press
3 cups cannellini beans or 2 (15 1/2-ounce) cans cannellini beans, drained and rinsed
2 cups lightly packed coarsely chopped arugula
2 tablespoons lemon juice, plus 1 small lemon, cut into wedges
Ground black pepper
Leftovers may be eaten cold, enlivened with additional lemon juice, or spooned on top of crostini. If you want to cook cannellini beans yourself (rather than using canned beans), prepare 1/2 pound dried beans according to step 1 in the recipe for White Beans with Tomatoes, Garlic, and Sage (related). Cut the quantities of water and vegetables in half and discard all the cooking liquid and the vegetables, including the garlic, when the beans are done. Although this recipe calls for serving the shrimp and beans hot, some tasters felt that the flavors were better developed when the dish was served warm.
DESCRIPTION TEXT
1. Heat a heavy-bottomed 12-inch skillet over high heat until the pan is very hot. Meanwhile, toss the shrimp with 2 tablespoons oil, 3/4 teaspoon salt, and the hot red pepper flakes in a medium bowl. Add the shrimp to the skillet and quickly spread in a single layer. Cook without stirring until the bottoms of shrimp turn spotty brown, about 45 seconds. Using tongs, flip the shrimp and cook until spotty brown on the other side, about 45 seconds. Transfer the shrimp to a bowl and cover to keep warm.
2. Off the heat, let the pan cool for 30 seconds. Return the pan to medium heat and add the remaining 4 tablespoons oil, bell pepper, onion, and 1/2 teaspoon salt. Cook, stirring frequently, until the onion is translucent and the bell pepper has softened, about 4 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the beans and cook until heated through and the flavors have blended, about 5 minutes.
3. Add the shrimp, followed by the arugula, and stir until the arugula is wilted, about 1 minute. Remove the pan from the heat and sprinkle with the lemon juice. Season with salt and pepper to taste. Serve immediately in shallow bowls, accompanied by lemon wedges.
Per Serving (Serves 6)
Calories 527
Cholesterol 95 mg
Fat 15 g
Sodium 447 mg
Saturated 2 g
Carbs 65 g
Trans 0 g
Dietary Fiber 16 g
Monounsaturated 10 g
Sugar 3 g
Polyunsaturated 2 g
Protein 34 g