White Bean Puree with Shrimp
This white bean puree with shrimp is served with a homemade green tomato habanero oil that pairs perfectly with shrimp with creamy white beans.
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Servings: 5
Calories: 733kcal
Equipment
- Saucepan
- Food processor
- Fine mesh sieve
- Large pot
- Immersion blender
- Skillet
Ingredients
Green Tomato Habanero Oil
- 3 large green tomatoes stems removed
- 6 small tomatillos husked and rinsed
- 2 habanero peppers trimmed
- 1 small bunch cilantro rinsed
- ½ cup extra virgin olive oil
- Salt to taste
White Bean Puree
- 2 teaspoons extra virgin olive oil
- 2 shallots peeled and diced
- 5 ribs celery trimmed and diced
- 6 cloves roasted garlic
- 1 cup chicken or vegetable stock
- 2 Yukon gold potatoes peeled and diced
- 15 ounce can butter beans drained
- 15 ounce can navy beans drained
- ½ cup heavy cream
- 1 teaspoon Old Bay seasoning optional
- ½ teaspoon white pepper
- A few spoonfuls of the boiling water from the green tomato oil optional
- Salt to taste
Sautéed Shrimp
- 1½ pounds large shrimp peeled and deveined
- 1 teaspoon neutral cooking oil
- 2 tablespoons butter
- Salt, pepper, and crushed red pepper to taste
Instructions
Prepare the Green Tomato Habanero Oil:
- Place all of the ingredients except the extra virgin olive oil and salt in a saucepan and cover with water. Bring to a boil and then reduce heat and simmer for 30 minutes until very tender.
- Using a slotted spoon, transfer the solids to a food processor. Do not discard the cooking water for the green tomatoes.
- Pulse the ingredients until pureed.
- Place a fine-mesh sieve over a bowl and carefully pour half the puree in to the sieve. Using a spoon, press the mixture into the sieve. Do this with the remaining half of the puree. You should be left with 1 cup of strained liquid. Discard the pulp or reserve for another use.
Finish the Green Tomato Habanero Oil:
- Slowly pour in the extra virgin olive oil, whisking as you pour, until it is completely emulsified into the strained liquid. Taste and season with salt. Set aside. Note: You may need to whisk again right before serving.
Prepare the White Bean Puree:
- While the vegetables are simmering for the green tomato oil, prepare the white bean puree.
- Heat 2 teaspoons extra virgin olive oil in a large pot over medium heat. Once hot, add the shallots and celery and cook for 7-8 minutes until softened and beginning to brown.
- Add the roasted garlic and cook for 1 minute until fragrant.
- Add the chicken stock and bring to a boil. Add the potatoes and both cans of beans. Season with salt, Old Bay, and white pepper. Reduce heat, cover and simmer for 20-25 minutes or until the potatoes are fork tender. Note: Stir the beans occasionally and add more liquid as necessary to prevent them from sticking.
- Pour in the heavy cream and simmer for 10-15 minutes longer until thickened. Add 2-3 tablespoons of the reserved cooking water from the green tomato oil. Taste and season again with salt and pepper.
- Using an immersion blender, blend the white beans until smooth and creamy. Keep warm.
Cook the Shrimp:
- Once the white beans are done, prepare the shrimp.
- Pat the shrimp dry and season all over with salt and pepper.
- Heat the neutral cooking oil in the skillet over high heat. Add the butter and a few shakes of crushed red pepper. Once melted and frothy add the shrimp in an even layer and cook in batches until all the shrimp are cooked through and opaque, about 4-5 minutes total. Do not over cook the shrimp. Turn the heat off.
To Serve:
- Divid the white beans between shallow bowls and use the back of your spoon to create a few swirls in the puree. Pile the shrimp on top and drizzle with the green tomato habanero oil. Sprinkle with crushed red pepper before serving, if desired. Enjoy!
Nutrition
Calories: 733kcal | Carbohydrates: 52g | Protein: 42g | Fat: 41g | Sodium: 1821mg | Fiber: 13g | Sugar: 7g | Vitamin C: 44mg
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