Spicy Tomatoey Shrimp & Beans

An affordable yet flavorful dish that’s easy to whip up using shrimp and pantry staples, inspired by comforting family recipes.

By @lahbco

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 20 shrimp deveined & tails on
• 2 tbsp olive oil
• 1 zest of 1 lemon lemon zest
• 1 tsp cumin
• 0.5 tsp cayenne
• 0 saffron pinch
• 1 bulb fennel thinly sliced
• 1 shallot thinly sliced
• 4 cloves garlic minced
• 2 tbsp butter
• 15 oz cannelini beans drained
• 14 oz crushed tomatoes
• 1 juice of 1 lemon lemon juice
• 0.5 cup water
• 1 tsp sugar
• 0.5 tsp cinnamon
• 0 salt to taste
• 0 parsley chopped, to garnish

Instructions

1. Season your shrimp with 2 tbsp olive oil, lemon zest, cumin, cayenne, and saffron. Set aside.
2. Thinly slice your fennel and shallot, mince your garlic. Set aside.
3. In a deep skillet, heat the butter over medium heat. Add the shrimp and cook on both sides for 1-2 mins. Remove from heat.
4. Add the fennel, shallot, and garlic. Saute for 5-6 minutes until wilted. Add the beans, tomato sauce, lemon juice, water, sugar, cinnamon, and pinch of salt. Toss to combine and bring to a simmer. Taste and adjust the seasoning (add more salt if needed)
5. Add the shrimp back in, toss to coat, cover and cook for an additional 3-4 minutes.
6. Remove from heat and serve with basil oil and toasted bread. Garnish with chopped parsley.