Shrimp with Smoked Paprika and Lemon Braised Cannellini Beans

Serves: 4

Time: 30 min

Ingredients:

• 1 pound peeled, deveined large shrimp, tails removed
• Kosher salt
• 4 tablespoons OTOT olive oil, divided
• 3 garlic cloves, thinly sliced
• 1 teaspoon smoked paprika
• ½ teaspoon crushed red pepper
• ¼ teaspoon ground cayenne
• ½ medium yellow onion, chopped
• 2 tablespoons roughly chopped cilantro
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1 cup chicken or vegetable stock
• 1 (15-ounce) can cannellini beans, rinsed
• 2 tablespoons plain Greek yogurt
• 1 tablespoon fresh oregano, chopped (now available at OTOT)
• 1 tablespoon fresh lemon juice
  

Directions:

1. Prep the Shrimp: Season the shrimp with salt in a medium bowl and set them aside.
2. Infuse the Oil: Combine 2 tablespoons of olive oil and the sliced garlic in a cold pan. Heat the pan over medium-low for 2 to 3 minutes, just until the garlic is fragrant and starts to sizzle. Stir in the smoked paprika, crushed red pepper, and cayenne, and cook for 1 minute.
3. Marinate: Pour the newly flavored oil over the shrimp, toss to coat, and leave the shrimp to marinate.
4. Sauté Aromatics: Using the same pan, heat the remaining 2 tablespoons of olive oil over medium. Add the onions, cilantro, cumin, and fresh oregano. Cook, stirring, until the onions become translucent, about 2 to 3 minutes.
5. Toast the Paste: Add the tomato paste and a light seasoning of salt. Stir and cook for another 2 to 3 minutes until the paste has deepened in color.
6. Braise the Beans: Pour in the stock and the rinsed cannellini beans. Simmer for 5 minutes, stirring occasionally.
7. Finish and Serve: Add the marinated shrimp mixture to the pan. Cook for only 1 to 2 minutes, just until the shrimp curl and turn pink, then immediately take the pan off the heat. Stir in the Greek yogurt and fresh lemon juice. Season with salt to taste and serve immediately.