Saucy, Spiced Shrimp and White Beans

• 份量: 4 servings

配料

1 lb. large shrimp, peeled, deveined

2 tsp. Diamond Crystal or 1 tsp. Morton kosher salt, divided, plus more

Freshly ground pepper

¼ cup extra-virgin olive oil

1 large shallot, quartered, thinly sliced

5 garlic cloves, finely chopped

1 Tbsp. ground coriander

1 Tbsp. ground cumin

1 Tbsp. smoked paprika

1 tsp. sugar

½ tsp. crushed red pepper flakes

¼ cup double-concentrated tomato paste

1 15.5-oz. can white beans (such as cannellini), rinsed

Coarsely chopped mint and dill and warm flatbread (for serving)

步骤

Pat 1 lb. large shrimp, peeled, deveined, dry with paper towels; season with 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and a large pinch of freshly ground pepper. Set aside.

Heat ¼ cup extra-virgin olive oil in a large skillet over medium. Add 1 large shallot, quartered, thinly sliced, 5 garlic cloves, finely chopped, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and cook, stirring often, until shallot is softened and just starting to turn golden, 5–7 minutes.

Add 1 Tbsp. ground coriander, 1 Tbsp. ground cumin, 1 Tbsp. smoked paprika, 1 tsp. sugar, ½ tsp. crushed red pepper flakes, and ¼ cup water (eyeballing is fine); cook, stirring often, until water is almost completely evaporated and spices are fragrant, about 2 minutes. Add ¼ cup double-concentrated tomato paste and ¼ cup water (again, eyeballing is fine). Cook, stirring often, until tomato paste darkens slightly in color and oil begins to bead on the surface, 6–8 minutes.

Add one 15.5-oz. can white beans (such as cannellini), rinsed, and 1 cup water. Cook, stirring occasionally, until sauce is reduced by half and oil pools on the surface, 6–8 minutes. Taste and season with more salt if needed.

Add reserved shrimp and cook, stirring occasionally, until cooked through, about 4 minutes. Remove pan from heat; scatter coarsely chopped mint and dill over shrimp and beans and serve with warm flatbread.