Saucy, Spiced Shrimp and White Beans

By Olivia Quintana · bonappetit.com

, 4 servings

Shrimp simmered in a smoky, cumin-and-paprika tomato sauce with creamy white beans, served with flatbread.

450 g large shrimp, peeled, deveined	Pat dry, season shrimp					Add shrimp, cook 4 min	Top with herbs, serve with flatbread
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt (for the shrimp)
freshly ground pepper, a large pinch
60 ml extra-virgin olive oil	Cook shallot & garlic 5–7 min	Add spices & water, cook 2 min	Add paste & water, cook 6–8 min	Add beans & water, reduce 6–8 min	Taste, season with more salt
1 large shallot, quartered, thinly sliced
5 garlic cloves, finely chopped
1 tsp Diamond Crystal or 1/2 tsp Morton kosher salt (for the shallot)
1 Tbsp ground coriander
1 Tbsp ground cumin
1 Tbsp smoked paprika
1 tsp sugar
1/2 tsp crushed red pepper flakes
60 ml water (for the spices)
65 g double-concentrated tomato paste
60 ml water (for the paste)
one 15.5-oz / 440 g can white beans (such as cannellini), rinsed
240 ml water (for the beans)
more kosher salt, to taste
coarsely chopped mint
coarsely chopped dill
warm flatbread, for serving

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