Shrimp with White Beans and Garlic

Tuesday, August 12, 2014

The minute I saw this recipe from Bon Appetit, I had to try it.  Just from the description, I knew it was very similar to the shrimp white beans appetizer I have had at Spanish tapas restaurants that I have been wanting to replicate at home.

I made some modifications to make my life simpler which resulted in the below which I can guarantee tastes better then it looks. 

Ingredients:

6 tablespoons of extra virgin olive oil (divided into 2 tablespoons each)
3 garlic gloves minced (divided into 1 minced clove and 2 minced cloves)
1/4 teaspoon of ground chipotle (recipe called for 2 dried chilles de arbol but I could not find it anywhere)
1 bay leaf
Salt to taste
Pepper to taste
1 tablespoon tomato paste
2 cans of cannellini beans, rinsed and drained
1 can on diced tomatoes, drained (or 1 1/4 cup fresh tomatoes)
1 cup low sodium chicken broth
1 pound of shrimp, cleaned and deveined
1 teaspoon smoked paprika ( I plan to use more next time)
Parsley for garnish (optional)

Crusty bread for grilling (optional)


Instructions:

Preheat broiler. 

Heat 2 tablespoons of oil in an oven proof skillet that fits you broiler.

Add 1 tablespoon of minced garlic, chilles or chipotle and bay leaf. Cook stirring constantly for about 1 minutes, don't allow the garlic to burn.

Add diced tomatoes, salt and pepper. Cook for about 5 minutes, stirring occasionally.

Add tomato paste, cook till paste is red and begins to caramelize, about 3 minutes.

Add drained beans and broth, salt and pepper. Simmer till reduces slightly, about 5 
minutes.

While the mixtures is simmering, in a medium bowl, combine shrimp, smoked paprika, 2 tablespoons of olive oil and remaining minced garlic. Mix to combine.

Add shrimp mixture on top of the beans. Place under broiler for about 3 minutes.

Add another tablespoon of olive oil and garnish with parsley. I used dry because I did not have fresh.

For grilled bread, I used a grill pan. I brushed it with olive oil. Heated till hot, about 3 minutes, added baguette cut across, flipped after about a 1-2 minutes. Grilled for another 1-2 minutes. 

I served this with a side of green beans in addition to the bread!

Hope you enjoy and let me know your thoughts in the comments.












adapted from Bon Appetit' http://www.bonappetit.com/recipe/garlic-shrimp-and-white-beans

Sauteed Soft Shell Crab

Tuesday, August 5, 2014

While I am not usually big into fried food,  when it comes to soft shell crabs, I say "Yes, please".
I usually serve them over a salad or with a side salad and limit myself to one or two so it's not too unhealthy.

These are surprisingly easy to make! I will be making them again tonight! Soaking the crabs in milk helps plump them up when cooked. Combining butter and oil results in crispy crabs.


Ingredients (4 servings)


1 1/2 cups low-fat milk
  • 4 small soft-shell crabs, washed and well dried on paper towels
  • 3/4 cup all-purpose flour (I use whole wheat with great results)
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 tablespoons chopped flat-leaf parsley
  • Ponzu sauce for dipping


Directions:


1. Wash and pat dry the crabs with paper towels. Make sure they are well dried because you want them to soak up the milk, not water.

2. Place the milk in a shallow bowl large enough to hold the crabs in a single layer. Add the crabs and let them soak for 1 hour. Drain and discard the milk.


3. Season the flour with salt and pepper and dump it  into a large ziploc bag. Lightly dredge each crab in the flour.

4. Heat the oil and butter together in a nonstick skillet over medium-high heat and sautè the crabs in batches until golden, about 4 minutes per side. Add more oil and butter to the pan if necessary.

4. To serve, place a crab in the center of 4 salad plates and garnish each with a sprinkle of chopped parsley if using. I serve this with a sized of ponzu sauce, usually over a green salad. The salad in the picture is mixed greens with roasted asparagus, roasted potatoes (left over from the night before), fire roasted corn (from Trader Joe's)and market fresh radishes. 






 
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