Epic shrimp & beans
Harissa & garlicky sourdough croutons
Epic shrimp & beans
Harissa & garlicky sourdough croutons
“Such a quick and delicious meal – the bright red color of Tunisian harissa never fails to brighten up a humble jar or can of beans. To contrast that, simply cooked garlicky shrimp and croutons. Wow! ”
Serves 2
Cooks In20 minutes
DifficultySuper easy
Nutrition per serving
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Calories 445 22%
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Fat 10.6g 15%
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Saturates 1.6g 8%
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Sugars 2.4g 3%
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Salt 1.8g 30%
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Protein 40.6g 81%
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Carbs 41.2g 16%
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Fibre 9.9g -
Of an adult's reference intake
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Ingredients
- 6 oz sourdough bread
- 10 oz raw peeled extra jumbo shrimp, from sustainable sources
- 6 cloves of garlic
- ½ x 24-oz jar or 1 x 15-oz can of cannellini beans
- 1 tablespoon harissa or rose harissa
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Method
Slice the bread into 1-inch cubes. Place in a large non-stick frying pan on a high heat and toast until golden, turning regularly. Meanwhile, devein the shrimp. Place in a bowl with 1 tablespoon of olive oil and a pinch of sea salt and black pepper, then peel and finely slice the garlic, add to the shrimp and toss together. Tip the beans into a saucepan (juices and all), add the harissa, then cover and simmer gently for 5 minutes, or until thickened, stirring occasionally. As soon as the bread is golden, tip the contents of the bowl into the frying pan. Add a splash of red wine vinegar, then cook for 2 minutes, or until the shrimp are just cooked, tossing regularly. Taste the beans and season to perfection, then divide between plates. Top with the shrimp and crispy croutons, and get stuck in.
© 2024 Jamie Oliver Enterprises Limited
© 2024 Jamie Oliver Enterprises Limited