Lunch · Spanish · 10 min
Smoked Paprika & Garlic Shrimp with White Bean Mash and Saffron Aioli
- Calories
- 186
- Protein
- 21g
- Carbs
- 20g
- Fat
- 3g
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
Method
- 01Prepare 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.
- 02Bloom the saffron: In a tiny bowl, combine the saffron threads with 1 tablespoon of warm water. Let steep for 5 minutes.
- 03Make 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.
- 04Season 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.
- 05Cook 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.
- 06Assemble 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.
Cook it with the whole plan around it
Citigrove builds the week around your macros, keeps the grocery list in step, and tracks what you actually ate.
