Chile-Spiked Shrimp and Beans with Basil and Pistachios
- 4 tablespoons olive oil, plus more for garnish
- 3 garlic cloves, minced
- 2 dried chiles de arbol
- 1 bay leaf
- 8 ounces of diced tomato
- Kosher salt, freshly ground pepper
- 1 tablespoon of tomato paste
- 2 15-ounce cans of canellini beans rinsed and drained, or equivalent of cooked dried beans
- 1 cup of chicken broth (sub vegetable broth if serving pescatarians)
- 1 pound of medium shrimp, peeled and deveined
- 1 teaspoon of smoked paprika
- 3 tablespoons of chopped basil
- 1/4 cup of roughly chopped pistachios
- baguette, to serve
- Produce
- Basil (3 tablespoons)
- Bay leaf (1)
- Canellini beans (2 15-ounce cans)
- Chiles de arbol, dried (2)
- Pistachios (1/4 cup)
- Tomato (8 ounces)
- Seafood
- Shrimp, medium (1 pound)
- Canned Goods
- Chicken broth (1 cup)
- Tomato paste (1 tablespoon)
- Cooking & Baking
- Garlic cloves (3)
- Kosher salt (1)
- Olive oil (4 tablespoons)
- Paprika, smoked (1 teaspoon)
- Bread & Baked Goods
- Baguette (1)
Preparation
Read recipe preparation on turntablekitchen.com
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Recipe Stats
Published October 2, 2012 (3 months ago).
101 people saved this recipe.
