I am obviously no photographer let alone a good photographer, but believe me when I say this was delicious. The recipe is from Jamie Oliver’s cookbook “5 Ingredients Mediterranean.” Forgive any formatting issues as I’m on mobile.
6 oz sourdough bread
10 oz raw peeled jumbo shrimp (book has a step to devein the shrimp. I used raw, peeled, already deveined shrimp because screw that)
6 cloves of garlic
15-oz can of cannellini beans
A tablespoon of harissa or rose harissa
Slice the bread into 1-inch cubes. Throw them into a frying pan on high heat until the pieces toast (as you can see (maybe), I seared mine a bit unintentionally. Might want to turn down the heat a little
According to the recipe, if you’re deveining shrimp, devein them. I’d do that before roasting the bread because I really had to keep an eye on it without totally burning it. In a bowl with a tablespoon of EVOO, put a pinch of sea salt and black pepper, finely slice the garlic and throw that and the shrimp in there. Toss together.
Put the beans, juices and all, into a saucepan, add the harissa then cover and simmer gently for 5 minutes or until thickened.
Once the bread is golden, throw the contents of your shrimp bowl into the frying pan. Add a splash of red wine vinegar then cook for about two minutes or until the shrimp are just cooked, tossing regularly.
Taste and season the beans to your liking, put them in a bowl or bowls and top with the shrimp and croutons.
I only made enough for me (spouse doesn’t like shrimp) but she had some of the beans.
by the_mango_tree_owl
1 Comment
Ooh thank you for the idea. I am gonna do something similar tonight for dinner. I made shrimp. I can make beans with harrisa or similar for dinner. And some kale that I need to use up.