Shrimp and Olive White Beans
If you don't like shrimp, olives, or beans- this one might not be for you. Fortunately for me, these are three of my most favorite things! So I made a recipe with all of them. This is a quick, 30-minute AND one-skillet dinner, and packs a punch of heat, briney, bean-y goodness. This dish is great to serve with toasted bread, or to enjoy solo!
Ingredients:
Instructions:
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Mise your ingredients:
Pat dry and season your shrimp with about 1 teaspoon salt and pepper, and your favorite seafood seasoning blend.
Drain and rinse the cans of beans. Dice the onion. Thinly slice the scallions, garlic, and pepperoncini- and keep seperate. Smash and roughly chop the olives.
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Cook the shrimp:
Preheat a medium-large skillet on medium-high heat. Add 1 tablespoon of olive oil.
When the oil is heated, sear off your shrimp in one, even layer. Do multiple batches to prevent overcrowding the pan. They cook for about 5 minutes.
Remove, and set aside.
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Cook down your aromatics:
Add 1 tablespoon olive oil to the pan and heat.
Cook onions and scallions with 1/2 teaspoon of salt, until wilted and translucent- about 5 minutes.
Clear a spot in the middle of the pan, and add the garlic and anchovy. Cook until the anchovy disintegrates, and the garlic toasts.
Add the pepperoncini, and mix together.
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Incorporate the remaining ingredients:
To the pan, add in the beans with 1 tablespoon olive oil and 1/2 teaspoon of salt. Turn the heat up slightly, and try to toast the beans. for about 5 minutes. Watch the garlic and onion, and turn the heat down if they start to burn!
Turn the heat down, and add the olives, olive brine, butter, and shrimp to the pan. Toss gently to combine.
Add the bean dish to your serving bowl or plate.
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Finish and serve!
Top your shrimp, olives, and beans with crumbled feta and dried dill. Top with a finishing olive oil, if desired.
Toast bread for serving.
Serve, and enjoy!
