lunch

Smoked Paprika & Garlic Shrimp with White Bean Mash and Saffron Aioli

Name: Smoked Paprika & Garlic Shrimp with White Bean Mash and Saffron Aioli
Ingredients: 3 oz (85 g) Large shrimp, peeled and deveined, tails on; 0.5 cup (80 g) Cannellini beans, rinsed and drained (canned); 0.5 clove Garlic, minced; 0.25 tsp Smoked paprika; 1 pinch Saffron threads; 0.25 tsp Mayonnaise; 0.5 tsp Lemon juice, fresh; 0.25 tsp Extra virgin olive oil; 1 tbsp Water; pinch Salt, to taste; pinch Black pepper, freshly ground, to taste

Nutrition

186

kcal

Calories

20.7

Protein

19.8

Carbs

2.6

Fat

AI Insight

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Ingredients(11)

Large shrimp, peeled and deveined, tails on3 oz (85 g)

Cannellini beans, rinsed and drained (canned)0.5 cup (80 g)

Garlic, minced0.5 clove

Smoked paprika0.25 tsp

Saffron threads1 pinch

Mayonnaise0.25 tsp

Lemon juice, fresh0.5 tsp

Extra virgin olive oil0.25 tsp

Water1 tbsp

Salt, to tastepinch

Black pepper, freshly ground, to tastepinch

Instructions

Prepare the white bean mash: In a small bowl, combine the rinsed cannellini beans, minced garlic, 1 tablespoon of water, and a pinch of salt. Mash with a fork until mostly smooth but still with some texture. Set aside.

Bloom the saffron: In a tiny bowl, combine the saffron threads with 1 tablespoon of warm water. Let steep for 5 minutes.

Make the saffron aioli: In another small bowl, whisk together the saffron water (including the threads), mayonnaise, and 0.5 teaspoon of lemon juice. Season with a tiny pinch of salt and pepper. Set aside.

Season the shrimp: Pat the shrimp dry with a paper towel. In a small bowl, toss the shrimp with the smoked paprika, a pinch of salt, and a pinch of black pepper.

Cook the shrimp: Heat 0.25 teaspoon of olive oil in a non-stick skillet over medium-high heat until shimmering. Add the seasoned shrimp in a single layer. Sear for 1-2 minutes per side, until pink and just cooked through. Be careful not to overcook.

Assemble the dish: Spoon the white bean mash onto a small plate, creating a bed. Arrange the cooked shrimp on top of the beans. Dollop or drizzle the saffron aioli over the shrimp. Finish with a tiny squeeze of fresh lemon juice and a final grind of black pepper.