Garlic Shrimp, Chorizo and White Beans

Garlic Shrimp, Chorizo and White Beans
Yield: 4 servings
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  1. ¼ pound Spanish Chorizo, sliced
  2. 1-2 tablespoons olive oil
  3. 1 small onion, chopped
  4. 4 garlic cloves, chopped
  5. 1 bay leaf, preferably fresh
  6. 8 ounce can chopped tomatoes
  7. 1-tablespoon tomato paste
  8. Kosher salt, freshly ground pepper
  9. 2 15-ounce cans white cannellini beans, rinsed and drained
  10. 2 tablespoons dry sherry wine
  11. 1 pound medium shrimp, peeled and deveined
  12. 1 teaspoon smoked paprika
  13. 2 tablespoons chopped flat-leaf parsley
  1. Heat chorizo in a large pan 3-4 minutes. Transfer chorizo to paper-towel lined plate. Sautee onions in chorizo grease, 2-3 minutes. Add garlic and bay leaf and cook just until fragrant, 1–2 minutes (do not allow garlic to burn). Add tomatoes, tomato paste, beans, dry sherry, paprika and salt and pepper to taste. Cook approximately 12-15 minutes
  2. In a separate pan, heat olive oil. Sautee remaining half of the garlic and shrimp, 3-4 minutes until shrimp is cooked through and has reached a pinkish color.
  3. Add shrimp to the chorizo and bean pan and garnish with fresh parsley. Enjoy!
The Mad Table