SPICED SHRIMP & WHITE BEANS

Chances of setting off a fire alarm is not low, but also not high. 

*Recipe adapted from Bon Appetit, Photo by Travis Rainey

Ingredients

Yield: 4 servings

1 pound large shrimp, peeled, deveined

2 teaspoons Diamond Crystal or 1 teaspoon 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 tablespoon fennel seeds

1 tablespoon ground cumin

1 tablespoon smoked paprika

1 teaspoon sugar

½ teaspoon 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 riced cauliflower (for serving)

Directions

Step One
Pat 1 pound large shrimp dry with paper towels; season with salt and pepper. Set aside.

Step Two
Heat ¼ cup extra-virgin olive oil in a large skillet over medium. Add shallot, garlic, and salt; cook, stirring often, until shallot is softened and just starting to turn golden, 5–7 minutes.

Step Three
Add fennel seeds, cumin, paprika, sugar, crushed red pepper flakes, and ¼ cup water; 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. Cook, stirring often, until tomato paste darkens slightly in color and oil begins to bead on the surface, 6–8 minutes.

Step Four
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.

Step Five
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 riced cauliflower or warm flatbread.

In the Rotation

A collection of adapted recipes that avoid setting off the smoke alarm in small apartments. From the curated list of the favorite meals that enter into the rotation of Will Scheideler and September McCarthy.

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