Blue Runner Creamy Navy Beans and Shrimp

This recipe is fun to make and one that will impress a lot of guests at holiday time or any dinner party. This dish comes together like Shrimp and Grits, but we used Blue Runner’s Creole-Style beans as an alternative creamy base.

Ingredients

 2 tbsp olive oil, plus extra
 1 medium onion (diced)
 Salt and ground black pepper (to taste)
 3 cloves of garlic (grated)
 2 tsp chopped fresh thyme
 2 cans Blue Runner Creole Style Navy Beans 
 1 cup Blue Runner Shrimp Creole Base
 1 tsp apple cider vinegar
 4 hefty dashes of Crystal Hot Sauce
 8 to 10 large, whole shrimp (head and tail on)
 Zest and juice of 1 lemon
 Red chilli flakes (to taste)
 3 tbsp butter
 Chopped parsley for garnish

Directions

1

Heat a large, deep skillet over medium-high heat. Add the oil to the skillet and swirl it around. Add the onion, salt, and pepper and cook for 5 minutes, or until onion is slightly golden. Cover the skillet, reduce the heat to low, and cook the onion for another 5 minutes, or until soft and beginning to brown. Stir in the garlic and cook, uncovered, until fragrant, about 3-4 minutes. Add the thyme and cook for 2 minutes.

2

Add the beans to the skillet, along with the Blue Runner Shrimp Creole Base and a little water, if needed. Raise the heat, bringing the mixture to a boil. Reduce the heat to low, cover the pan, and simmer for 5 minutes. Remove the lid and cook for another 5 minutes, or until the mixture is creamy and the beans are very soft. You can crush some of the beans with the back of your spoon or a potato masher if you’re looking for an even creamier texture. Stir in the apple cider vinegar, crystal and more salt and pepper, to taste.

3

While the beans are cooking, marinade the shrimp in a bowl using 1 clove of garlic grated through a microplane, the zest and juice of one lemon, more olive oil, salt, pepper, and chili flakes. Set bowl aside until the beans are cooked and cooling down.

4

In a cast iron sauté pan over high heat, place about one tablespoon of olive oil. Once it is hot and smoking, add the shrimp.

5

Sear on high heat on both sides until they char, and crisp up, turning red–only about one to 2 minutes on each side. Reduce heat to medium and add butter to finish cooking for another two minutes.

6

Line up the whole shrimp over a bed of the creamy beans and pour the butter from the pan over them, finishing with dashes of Crystal as desired. Garnish with chopped parsley.

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