Skillet Shrimp With White Beans, Garlic and Chile
Skillet Shrimp With White Beans, Garlic and Chile
Serves 4
Ingredients:
3 tablespoons olive oil
4 garlic cloves, thinly sliced|
One (15-ounce) can no-salt-added cannellini beans, drained and rinsed
1 cup (6 ounces) halved grape or cherry tomatoes
1 1/2 teaspoons minced, seeded Calabrian chiles or hot cherry peppers, plus more to taste
1 tablespoon water, plus more as needed
1/4 teaspoon fine salt
1 pound large shrimp (26 to 30 per pound), shelled and deveined (tails left on or removed)|
2 cups lightly packed chopped baby spinach leaves
1 tablespoon fresh lemon juice
Directions:
In a large skillet over medium heat, heat the oil until shimmering. Add the garlic and cook, stirring, until golden, about 1 minute. Add the beans, tomatoes, chiles, water and salt. Reduce the heat to medium-low, cover and simmer, stirring occasionally, until the tomatoes and beans soften, about 3 minutes. If the pan seems dry, add more water as needed, 1 tablespoon at a time.
Add the shrimp, re-cover and cook, stirring occasionally, until pink, 3 to 5 minutes. Stir in the spinach and lemon juice and cook, gently tossing the mixture until the spinach is just wilted and the shrimp is opaque pink and cooked through, about 1 minute more. Taste, and add more chiles, if desired. Serve warm.
Adapted from The Washington Post
Tips
SWAPS
No cannellini beans? Use chickpeas instead.
Calabrian chiles? Use your favorite hot pepper, jarred or fresh.
Out of spinach? Another type of leafy green, such as kale or chard.
