Creole White Beans With Shrimp Recipes

WHITE BEANS WITH SHRIMP

Steps:

• Soak the beans. See Notes
• Peel, clean and rinse shrimp. Pat dry with a paper towel and combine with some creole seasoning and set aside. Chop and measure all other ingredients and set aside until needed.
• Starting in a cold dutch oven, saute the bacon until most of the fat is rendered.
• Leaving bacon in the dutch oven, turn down the heat and add the onions, bell peppers and celery. Saute slowly until starting to brown and caramelize, about 6 minutes.
• Turn up the heat and add the garlic and about ⅔ of the Herb and Seasoning Blend. Stir for 2 to 3 minutes until aromatic.
• Add the beans (after draining) and stir well to coat all the beans with the bacon grease, trinity and spices. Saute about 4 or 5 minutes.
• Add a little stock to deglaze the dutch oven (if needed), scraping up all the browned goodness on the bottom.
• Add the remaining stock and the liquid crab boil (see Notes); bring to a full boil, reduce heat to a heavy simmer and continue uncovered for about 5 minutes while all the flavors begin to come together.
• Lower heat to a simmer, cover pot and cook for about 2 to 3 hours, stirring occasionally so it does not stick.
• At about the 2-hour mark, start testing the beans to see if they are getting tender. Remove the cover intermittently if the beans need to thicken once they are soft.
• Once the beans are soft, taste for seasoning. Add the remaining Herb and Spice Blend and 1 teaspoon of salt. The shrimp will absorb some salt so it's OK to be a little salty at this point.
• Add the shrimp by hand, a few at a time, and mix in thoroughly.
• Keeping the beans on a slow simmer, cover the pot and simmer for about 10 to 15 minutes.
• Remove from heat and let sit covered for about 5 minutes. Taste again for salt and add more if desired.
• Remove the bay leaves and serve over long grain rice.

GARLIC SHRIMP AND WHITE BEANS

Steps:

• Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). 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.
• Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. 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.
• 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.
• Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.