Alaska Spot Shrimp with Cannellini Beans

I love this recipe!  It works well with any kind of shrimp, but up here in Alaska, we are lucky enough to have a nice supply of Alaskan Spot Shrimp, so that's what I like to use. The slightly nutty taste of cannellini beans simmered in a richly seasoned tomato broth is simply mouthwatering. The smoked paprika is a nice surprise, adding a rich, smokey-sweet flavor, and the chili gives it a bit of kick. ~Patti

Ingredients:

4 tablespoons olive oil, divided

3-4 garlic cloves, minced and divided

1 dried chili pepper 

1 bay leaf

8 oz canned diced tomatoes, mostly drained

1 tablespoon tomato paste

2 cans white cannellini beans, rinsed and drained

1 cup chicken broth

1 pound medium or large shrimp, cleaned and peeled

1-1/2 teaspoons smoked paprika

3 tablespoons chopped flat leaf parsley

Combine half of the garlic, 2 tablespoons oil, shrimp, smoked paprika, salt and pepper in a shallow bowl.  Toss to coat the shrimp and set aside.

Heat 2 tablespoons oil in ovenproof skillet over medium heat.  Add the other half of the garlic, bay leaf and the dried pepper (you can slice it open to release flavor better).  Stir constantly for a few minutes until fragrant.

 Don't burn the garlic!  

Add the canned diced tomatoes.  Season with salt and pepper and cook, stirring and smashing tomatoes with the back of a wooden spoon or sturdy spatula.  The tomatoes should be broken down completely -

 this takes about 5 minutes.  Add tomato paste and cook another 3 to 4 more minutes until caramelized - stirring constantly. 

Stir in broth and beans.  Bring to a simmer and cook until juices are reduced and thickened - about 5 minutes.  Season with more salt and pepper if needed.

Lay marinated shrimp over the beans.  Place skillet under a pre-heated broiler and broil until shrimp are cooked through - about 3-4 minutes.

Garnish with parsley and serve with some homemade crostini or crusty bread.

You will LOVE this!

   Shrimping in Prince William Sound...Patti-style!

                                


Tips:

• Use a de arbol or medium heat dried red chili pepper 
• Use fresh tomatoes if preferred
• Do use the smoked paprika - it's amazing!  Use a light hand, a little gives the desired flavor, too much can overwhelm any dish
• Use cannellini beans as opposed to great northern beans; they are firmer and hold their shape well and are one of the best white beans for this type of recipe

For those harvesting your own Alaska Spot Shrimp: 

• Remove heads and rinse tails as soon as you can.  Spot prawns have an enzyme in their tails that will pass through the shell and can turn the meat mushy, so removing the head and thoroughly rinsing the tails helps keep the flesh firm.  Keep them on ice until ready to use or process.  To freeze: fill a ziploc bag with a quart of water and 1 to 2 teaspoons of kosher salt.  Add the rinsed tails and pop in the freezer. Keeps them in excellent condition until you are ready to enjoy them.  Don't use a vacuum sealer.  The little spines on their shells poke through the bags when you use a vacuum sealer.