Description
A flavorful Cajun-inspired shrimp and beans stew featuring tender colossal shrimp cooked with smoky bacon, aromatic vegetables, and a blend of spices, simmered into a thick, hearty, and comforting dish.
Ingredients
Scale
Spices and Seasoning
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon Calabrian chili paste
- Kosher salt, to taste
- Freshly cracked black pepper, to taste
Proteins
- 1 pound colossal shrimp (16/20), peeled, deveined, and tails removed
- 4 slices bacon, cut into small pieces
Vegetables and Fruits
- 2 stalks celery, diced
- 1 yellow onion, diced
- 1 large carrot, peeled and sliced
- 4 garlic cloves, minced
- 1 lemon, sliced into wedges, for garnish
- 1 tablespoon chopped fresh parsley
Other Ingredients
- 2 tablespoons olive oil
- 3 cups low-sodium chicken stock
- 1/4 cup golden raisins
- 1 29-ounce (1 pound 13 ounce) can cannellini beans, drained and rinsed
Instructions
- Season Shrimp: In a bowl, whisk together chili powder, garlic powder, smoked paprika, and Calabrian chili paste. Add olive oil and toss in the shrimp until evenly coated with the spice mixture.
- Cook Shrimp: Heat a large cast iron skillet over medium-high heat. Add the seasoned shrimp and cook until they are cooked through and slightly blackened, about 4 to 5 minutes. Remove the shrimp from the skillet and set aside.
- Render Bacon: In the same skillet, add the bacon pieces and cook until the fat is rendered and the bacon is crispy.
- Sauté Vegetables: Add diced celery, onion, and sliced carrot to the skillet with the bacon. Cook until the vegetables soften slightly, about 9 to 10 minutes.
- 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 golden raisins, salt, and pepper. Bring the mixture to a boil. Then add the drained cannellini beans and simmer until the vegetables are fully soft and the broth thickens to a stew-like consistency, about 20 to 25 minutes.
- Adjust Seasoning: Taste and season again with salt and freshly cracked black pepper as needed.
- Combine and Garnish: Nestle the cooked shrimp on top of the bean stew. Sprinkle with chopped fresh parsley and garnish with lemon wedges.
- Serve: Serve warm and enjoy your hearty Cajun shrimp and beans stew.
Notes
- Use colossal shrimp for best texture and flavor; medium shrimp can be substituted if necessary.
- Calabrian chili paste adds authentic heat and smokiness; substitute with a good quality chili paste if unavailable.
- Cook shrimp last to avoid overcooking and keep them tender.
- Use low-sodium chicken stock to control the saltiness of the stew.
- Add lemon wedges to brighten the flavors before serving.
- For a vegetarian version, omit shrimp and bacon, and use vegetable stock instead.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 35 g
- Cholesterol: 190 mg
