Description
This flavorful Cajun Shrimp and Beans recipe combines succulent, spiced colossal shrimp with a hearty, thick stew of cannellini beans, vegetables, bacon, and a blend of aromatic spices. Finished with fresh parsley and lemon wedges, this dish offers a spicy, comforting meal perfect for a satisfying dinner.
Ingredients
Scale
Spice Mix and Shrimp Marinade
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Calabrian chili paste
- 2 tablespoons olive oil
- 1 pound colossal shrimp (16/20), peeled, deveined, and tails removed
Main Ingredients
- 4 slices bacon, cut into small pieces
- 2 stalks celery, diced
- 1 yellow onion, diced
- 1 large carrot, peeled and sliced
- 4 garlic cloves, minced
- 3 cups low-sodium chicken stock
- 1/4 cup golden raisins
- 1 29-ounce (1 pound 13 ounce) can cannellini beans, drained and rinsed
- 1 tablespoon chopped fresh parsley
- 1 lemon, sliced into wedges, for garnish
- Kosher salt and freshly cracked black pepper, to taste
Instructions
- Prepare the spice mixture and shrimp: In a bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Whisk in olive oil and add shrimp to the bowl, tossing to evenly coat them with the spice marinade.
- Cook the shrimp: Heat a large cast iron skillet over medium-high heat. Add the seasoned shrimp and cook until they are cooked through and slightly blackened on the outside, about 4 to 5 minutes. Remove shrimp from the skillet and set aside.
- Render bacon and sauté vegetables: In the same skillet, add the bacon pieces and cook until the fat is rendered and the bacon is crispy. Then add diced celery, onion, and sliced carrot to the skillet. Cook, stirring occasionally, until the vegetables are slightly softened, about 9 to 10 minutes.
- Add garlic: Stir in minced garlic and cook until fragrant, about 30 seconds, taking care not to burn it.
- Simmer beans and broth: Pour in the chicken stock and add golden raisins, salt, and pepper. Bring the mixture to a boil. Add the drained and rinsed cannellini beans and reduce to a simmer. Cook until the vegetables are soft and the broth has reduced to a thick, stew-like consistency, about 20 to 25 minutes. Adjust seasoning with salt and pepper as needed.
- Combine and serve: Lay the cooked shrimp on top of the bean stew. Garnish with chopped fresh parsley and lemon wedges. Serve warm and enjoy this hearty Cajun-inspired dish.
Notes
- Use low-sodium chicken stock to better control the saltiness of the dish.
- Peeled and deveined shrimp ensure a better texture and presentation.
- Adjust the amount of Calabrian chili paste to control spice level.
- If you don’t have a cast iron skillet, use any heavy-bottomed skillet for best results.
- The golden raisins add a subtle sweetness that balances the smoky, spicy flavors—don’t skip them.
- This dish pairs well with crusty bread or steamed rice to soak up the flavorful stew.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 7 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 38 g
- Cholesterol: 220 mg
