Description
This Cajun Shrimp and Beans recipe features succulent colossal shrimp seasoned with bold spices and cooked with tender vegetables, smoky bacon, and creamy cannellini beans in a flavorful, thick stew. Perfect for a hearty and comforting meal with a touch of Cajun heat.
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) 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 Mix and Shrimp: In a bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Whisk in olive oil until combined. Add the shrimp to the bowl and toss to coat evenly with the spice mixture.
- Cook the Shrimp: Heat a large cast iron skillet over medium-high heat. Cook the seasoned shrimp until they are cooked through and slightly blackened on the outside, about 4 to 5 minutes. Remove the shrimp from the skillet and set aside.
- Render the Bacon: In the same skillet, add the bacon pieces and cook over medium heat until the fat is rendered and the bacon is crispy.
- Sauté the Vegetables: Add the diced celery, onion, and sliced carrot to the skillet with the bacon. Cook until the vegetables are slightly softened, about 9 to 10 minutes, stirring occasionally.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Add Liquids and Beans: Pour in the chicken stock and add the golden raisins. Season with kosher salt and freshly cracked black pepper to taste. Bring the mixture to a boil.
- Simmer the Stew: Add the drained and rinsed cannellini beans, reduce heat to medium-low, and cook until the vegetables are very soft and the broth has thickened to a stew-like consistency, about 20 to 25 minutes. Stir occasionally and adjust seasoning with salt and pepper as needed.
- Finish and Serve: Arrange the cooked shrimp on top of the stew. Sprinkle with chopped fresh parsley and garnish with lemon wedges. Serve warm and enjoy your flavorful Cajun shrimp and beans!
Notes
- Use colossal shrimp (16/20) for best texture and flavor, but medium shrimp can be substituted if needed.
- For a spicier dish, increase the Calabrian chili paste or add cayenne pepper.
- If you prefer a vegetarian version, omit the shrimp and bacon and use vegetable broth instead of chicken stock.
- The stew thickens as it simmers; if it becomes too thick, add a splash of chicken stock or water to loosen it.
- Serve with crusty bread or over rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 190 mg
