Saucy Shrimp with Beans and Greens
Shrimp, beans, and greens are the key ingredients in this quick and easy meal that cooks in one pan and has a rich sauciness－the kind you want to drink by the spoonful but begs for rice, polenta, orzo, or a baguette to mop up every last drop.
Ingredients
- 1 pound shrimp*, peeled and deveined with tail off
- 2 tablespoons (28ml) extra-virgin olive oil
- 2 large shallots**, thinly sliced
- 2 cloves garlic, minced
- 2 tablespoons (34g) tomato paste
- 2 (15oz) cans great Northern beans***, rinsed and drained
- 1 teaspoon each kosher salt and freshly ground black pepper
- ½ teaspoon red pepper flakes
- ¼ cup (60ml) dry white wine,**** like sauvignon blanc or pinot grigio
- 1½ cups (360ml) chicken or vegetable broth
- 2 tablespoons (28g) butter
- 1 bunch fresh greens, such as kale, Swiss chard, or spinach, coarsely chopped (about 4 cups)
- 2 tablespoons (30ml) freshly squeezed lemon juice
Instructions
- Heat the olive oil in a large pan (I use a Dutch oven) over medium-high. When the oil begins to shimmer, add the shallots and cook, stirring occasionally, until lightly golden, about 2 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook until the color becomes a deep red, stirring until well combined, about 2 minutes.
- Add the beans, salt, black pepper, and red pepper flakes, and cook, stirring, until the beans are warmed through, about 2 minutes. Add the white wine and cook, scraping any brown bits on the bottom of the pan, until the alcohol cooks off, about 2 minutes.
- Add the stock, shrimp, and butter, and cook, stirring occasionally, just until the shrimp turns bright pink and mostly opaque, about 2 minutes.
- Add the greens and cook until wilted, about 1 minute. Remove from the heat and stir in the lemon juice. Serve immediately with rice, orzo, polenta, and/or a crusty baguette to mop up the sauce.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Notes
*Alexis' original recipe uses 1½ pounds of shrimp and she uses an additional ½ teaspoon of salt. I typically purchase single pound bags of shrimp on hand, use one of those, and find it to be plenty. Feel free to use the heartier amount if preferred. As for the salt, I use Morton kosher salt; I recommend using the additional ½ teaspoon if using Diamond kosher salt, as Alexis does, which has a larger grain.
**Shallots range so widely in size. Choose based on personal preference. Shallots are mild and going heavy or light will be fine. (For my family, the more the better!)
***Feel free to used a different type of bean, which you may have one hand, like cannellini, pinto, kidney, or a mix.
****No wine? You may substitute an equal amount of chicken broth and an extra squeeze of lemon juice at the end, to taste.
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