Shrimp with White Beans, Scallions and Lime Sauce

Inspired by Milk Street

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Shrimp with White Beans, Scallions and Lime Sauce

Dinner, Main Course

Serves: 6

Ingredients

1.5 pounds shrimp

2.5 teaspoons kosher salt, divided

3/4 teaspoon freshly grated black pepper, divided

2 tablespoons salted butter

1 bunch scallions, thinly sliced, white and green parts used separately

2 tablespoons tomato paste

1 teaspoon ground turmeric

2 (15-ounce) cans cannellini beans, drained, liquid reserved

1 cup chicken broth (or use 1 teaspoon Better than Bullion with 1 cup water)

2 teaspoons grated lime zest

1/4 cup lime juice (approximately 2 limes)

Instructions

1

Melt 2 tablespoons butter in a large skillet over medium-high heat. Add shrimp, scallion whites, salt and pepper, to taste. Cook, stirring occasionally, until the shrimp turns pink, about 4-5 minutes; set aside. Chop the shrimp, if desired.

2

Add the tomato paste, turmeric, 1.5 teaspoons salt and 1/2 teaspoon pepper. Cook, stirring constantly, until fragrant, 30 to 60 seconds.

3

Add the bean liquid, broth, lime zest and juice, then bring to a boil. Reduce to medium and cook, uncovered, stirring occasionally and adjusting the heat as needed to maintain a simmer, about 5 minutes.

4

Stir in the scallion greens, beans, and shrimp, then cook until the beans are heated through, another 2 minutes. Taste and season with salt and pepper.

Notes

Don't forget to save the liquid when draining the beans. It adds both body and flavor to the dish. If you do accidentally discard it, simply increase the chicken broth to 2⅓ cups. The braising liquid will be thinner, but the dish will still be tasty.

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Shrimp with White Beans, Scallions and Lime Sauce

Inspired by Milk Street