Pili Pili Shrimp with Braised Cannellini Beans Recipe
Pili Pili Shrimp with Braised Cannellini Beans is a vibrant and flavorful dish featuring succulent shrimp marinated in a spicy garlic oil, simmered with fragrant herbs, spices, and creamy cannellini beans. This beautifully balanced meal offers a perfect blend of heat, savory depth, and creamy textures, complemented by a side of rice, flatbread, or grilled sourdough.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: African
Ingredients
Scale
Shrimp and Marinade
- 1 pound peeled, deveined large shrimp, tails removed
- Kosher salt, to taste
- 4 tablespoons olive oil, divided
- 3 garlic cloves, thinly sliced
- ½ teaspoon paprika
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground cayenne
Beans and Sauce
- ½ medium yellow onion, chopped
- 2 tablespoons roughly chopped cilantro
- 1 teaspoon ground cumin
- 2 tablespoons tomato paste
- 1 cup chicken, seafood or vegetable stock
- 1 (15-ounce) can cannellini beans, rinsed
- 3 tablespoons plain yogurt or heavy cream
To Serve
- Long-grain white rice, flatbread or grilled sliced sourdough, as desired
Instructions
- Season Shrimp: In a medium bowl, season the peeled and deveined shrimp with kosher salt and set aside while preparing the marinade.
- Prepare Pili Pili Oil and Marinate Shrimp: Add 2 tablespoons of olive oil and the thinly sliced garlic cloves to a cold pan. Place the pan over medium-low heat and cook the garlic gently until fragrant and just beginning to sizzle, about 2 to 3 minutes. Stir in the paprika, crushed red pepper, and ground cayenne, cooking for an additional 1 minute to infuse the oil with spices. Pour this flavorful oil over the shrimp in the bowl and toss to coat thoroughly. Set aside to marinate.
- Sauté Aromatics: Using the same pan, heat the remaining 2 tablespoons of olive oil over medium heat. Add the chopped onions, cilantro, and ground cumin. Cook, stirring occasionally, until the onions turn translucent, about 2 to 3 minutes.
- Add Tomato Paste: Stir in the tomato paste and lightly season with salt. Continue cooking and stirring until the tomato paste darkens slightly in color, about 2 to 3 minutes. This deepens the flavor of the sauce.
- Simmer Beans: Pour in the stock of choice (chicken, seafood, or vegetable) and the rinsed cannellini beans. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally to meld the flavors.
- Cook Shrimp: Add the marinated shrimp mixture to the pan. Cook just until the shrimp start to curl and turn pink, approximately 1 to 2 minutes. Immediately remove the pan from heat to prevent overcooking; the residual heat will finish cooking the shrimp.
- Finish with Creaminess and Seasoning: Stir in the plain yogurt or heavy cream to add richness and a slight tang to the dish. Adjust seasoning with kosher salt to taste.
- Serve: Serve the pili pili shrimp and braised cannellini beans immediately with long-grain white rice, flatbread, or grilled sliced sourdough to soak up the delicious sauce.
Notes
- For a vegetarian version, substitute shrimp with firm tofu or sautéed mushrooms and use vegetable stock.
- Adjust the level of chili heat by varying the amount of crushed red pepper and cayenne to suit your taste.
- Using plain yogurt will give a tangier taste, whereas heavy cream will lend a richer texture.
- Make sure not to overcook the shrimp; removing from heat promptly will keep them tender and juicy.
- This dish pairs wonderfully with steamed rice or crusty bread to absorb the flavorful sauce.
Keywords: Pili Pili Shrimp, Spicy Shrimp, Cannellini Beans, African Cuisine, Seafood Recipe, Braised Beans, Easy Dinner
