Fror one recipe for garlic shrimp and white beans I found in bon appetit, I produced 4 meals for 2 people!
Instead of cutting the ingredients in in half for dinner for two, I decided to make the whole thing and have the meal for lunch. That was just the start of what I could do with the leftovers!
The BA recipe ended up also yielding beans for hummus and a flavorful broth for soup. My boyfriend is obsessed with Giada so I used her white bean dip recipe (pasted below). The hummus served as dip and spread for turkey wraps. As for the broth, it was used for a veggie and meatball soup as well as seasoning for steamed veggies throughout the week.
There are a several changes I made to the recipe: I made the cannelli beans instead of using those from the can. While cooking them, I added fresh chopped herbs (rosemary and thyme) which made them so much for flavorful in the shrimp dish and hummus. Unfortunately I forget the chiles at the store, but the dish really didn’t need them. Instead of olive oil, I used grape seed oil to reduce fat. Finally, at the end, I stirred in fresh greens for nutritional value. I always find a way to sneak them in :)
Taking the time to make this one dish properly saved me SO MUCH time throughout the week.
Garlic Shrimp and White Beans
Bon Appetit October 2012
6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
1. Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat.
2. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn).
3. Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
4. Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes.
5. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
6. Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
8. Broil until shrimp are golden and cooked through, about 3 minutes.
9. Serve with parmesean cheese if desired. (MR addition :))
The other recipes you’ll need:
(Not using a pressure cooker)
via Simple Daily Recipes
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