Description
A flavorful Cajun Shrimp and Beans stew combining succulent blackened shrimp with tender cannellini beans and aromatic vegetables, simmered in a spicy, smoky broth for a comforting and hearty meal.
Ingredients
Scale
Spice Mix and Shrimp
- 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 Shrimp: In a bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Add olive oil and toss in the shrimp until evenly coated with the spice mixture.
- Cook the Shrimp: Heat a large cast iron skillet over medium-high heat. Cook the seasoned shrimp for about 4 to 5 minutes until cooked through and slightly blackened on the outside. 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 bacon is crispy. Add diced celery, onion, and sliced carrot. Cook for about 9 to 10 minutes until the vegetables are slightly softened.
- Add Garlic: Stir in minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.
- Add Liquids and Beans: Pour in the chicken stock and add golden raisins. Season with kosher salt and freshly cracked black pepper to taste. Bring to a boil, then add the drained and rinsed cannellini beans. Reduce heat and simmer for 20 to 25 minutes until the vegetables are tender and the broth has reduced to a thick stew-like consistency.
- Season and Garnish: Taste and adjust seasoning with additional salt and pepper if needed. Lay the cooked shrimp on top of the stew, sprinkle with chopped fresh parsley, and garnish with lemon wedges.
- Serve: Serve warm immediately, squeezing fresh lemon juice over the dish if desired for extra brightness.
Notes
- Use fresh shrimp for best texture and flavor; frozen shrimp can be used but thaw completely before marinating.
- Adjust the amount of Calabrian chili paste based on your preferred spice level.
- For a vegetarian version, omit shrimp and bacon and substitute vegetable broth.
- Cast iron skillet is recommended for best searing, but use any heavy-bottomed pan.
- Rinsing canned beans reduces sodium content.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 160 mg
