Cajun Shrimp and Beans (Printable Version)
A vibrant dish of spiced shrimp, beans, and vegetables simmered to tender perfection.
# Everything You’ll Need:
→ Spices and Seasonings
01 -
1 teaspoon chili powder
02 -
1 teaspoon garlic powder
03 -
1 teaspoon smoked paprika
04 -
1 teaspoon Calabrian chili paste
05 -
Kosher salt, to taste
06 -
Freshly cracked black pepper, to taste
→ Oils and Fats
07 -
2 tablespoons olive oil
08 -
4 slices turkey bacon, cut into small pieces
→ Seafood
09 -
1 pound colossal shrimp (16/20), peeled, deveined, tails removed
→ Vegetables
10 -
2 stalks celery, diced
11 -
1 yellow onion, diced
12 -
1 large carrot, peeled and sliced
13 -
4 garlic cloves, minced
→ Liquids
14 -
3 cups low-sodium chicken stock
→ Fruits and Additions
15 -
1/4 cup golden raisins
16 -
1 lemon, sliced into wedges, for garnish
→ Legumes
17 -
1 (29-ounce) can cannellini beans, drained and rinsed
→ Herbs
18 -
1 tablespoon fresh parsley, chopped
# Steps to Cook:
01 -
In a bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Gradually add olive oil, whisking until well combined. Toss shrimp in the mixture to coat evenly.
02 -
Heat a large cast iron skillet over medium-high heat. Add the seasoned shrimp and cook 4 to 5 minutes until opaque and slightly blackened. Remove shrimp and set aside.
03 -
In the same skillet, add turkey bacon pieces and cook until crispy and fat is rendered. Add diced celery, onion, and carrot and sauté until vegetables soften, about 9 to 10 minutes.
04 -
Stir in minced garlic and cook for 30 seconds until fragrant.
05 -
Pour in chicken stock and add golden raisins. Season with kosher salt and black pepper. Bring to a boil, then stir in cannellini beans. Simmer for 20 to 25 minutes until vegetables are tender and broth thickens.
06 -
Nestle cooked shrimp into the bean mixture. Sprinkle with chopped parsley and serve warm with lemon wedges on the side.
# Extra Suggestions:
01 -
Use a large cast iron skillet for best heat retention and even cooking.