Chef Benny Doro

Details

• Prep Time:
  5 min
• Cook Time:
  15 min
• Ready Time:
  20 min

Ingredients

• one can of organic navy beans
• 5 cloves of garlic chopped
• one shallot chopped
• one chili chopped
• teaspoon of smoked paprika
• kosher salt and pepper
• olive oil
• one cup chicken stock
• 4 or five cherry tomatoes
• fresh cilantro chopped
• squeeze of lemon juice
• 12 or so small shrimps cleaned and shells off

Directions

Hot pan olive oil, start to saute your shallots, garlic, tomatoes  and chilli with some kosher salt and pepper until the are just starting to brown. Now add the navy beans, the smoked paprika, squeeze of lemon juice and the chicken stock and cook until the chicken stock reduced so it almost a thick sauce. Check for seasoning adjust if needed.Stir in some of the chopped cilantro at this point.

Now you can either saute or broil your shrimp. A little olive oil, salt and pepper and cook them for about 90 seconds until just done. Plate with the shrimp on top of the beans and some fresh chopped cilantro. (I cooked my shrimp with a blow torch)

Enjoy!

Benny