White Beans with Smoked Paprika Shrimp
Servings
4Serving size
2 cups beans with 4 ounces shrimpThis recipe can be multiplied or divided by 2. This recipe makes great leftovers. Serve cold or reheat gently to avoid overcooking the shrimp.
Ingredients
| 2 Tbsp. Olive oil (divided) |
| 2 Cloves Garlic, raw (minced) |
| 1 large White onions (diced) |
| 1 Medium stalk Celery, raw (diced) |
| 1 Medium Green bell peppers (diced) |
| 2 15 ounce can Canned no salt added white beans (drained and rinsed) |
| 1 tsp., leaves Dried thyme |
| 3 Cups Water |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp.. Honey |
| 1/2 cup White wine |
| 2 tsp. Paprika |
| 16 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Add the garlic and cook, stirring continuously, for 1 minute.
Add the onion and cook for 5 minutes. Stir frequently.
Add the celery and cook for 2 minutes. Stir frequently.
Add the bell pepper and cook for two minutes. Stir frequently.
Add the beans, thyme, water, salt, pepper, honey and vinegar. Stir well.
Reduce the heat until the beans are simmering.
Simmer for 75 minutes. Stir occasionally.
When the beans are done place a large skillet over medium high heat.
Add the remaining 4 teaspoons of the olive oil to the pan.
Add the smoked paprika to the pan and cook for about 1 minute.
Add the shrimp and cook for 8 to 10 minutes. Toss frequently.
Remove the shrimp to a warm plate and add the white wine.
Cook for about 4 minutes, whisking to deglaze the pan.
Add the butter and whisk until melted and well blended.
Serve the cooked shrimp over the beans topped with the sauce.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This bean recipe is based on the Spanish homestyle beans called Poches. That’s it, they are simply beans when you see them on the menu. Simple, flavorful, lightly herbed beans. They make the perfect complement to the smoky, sweet shrimp. The dish is good served cold the next day!.