Original Recipe from Food52.
My local grocery store finally had rock shrimp and since I've always wanted to try them, I decided to buy a pound and figure out a recipe later. Well...that never happened, so I followed this recipe from Food52. To save time, I skipped the dried beans and used canned. I'm sure it's better with dried, but I didn't really have time for that.
At first taste, I actually was a little put off by the flavor of the shrimp, but once it was paired with that spicy, oily bean broth, man, DELISH.
Note: You can replace the rock shrimp with regular shrimp.
Cost: Approximately $8.55 per serving* (This price doesn't include dried herbs, oil, and other common pantry items. Serving costs also depend on market seafood price in your region.)
Skill Level: Easy
Time to Make: 50 minutes
BEANS AND CHORIZO
1 pound loose Mexican chorizo
1 leek, white and light green parts only
1 14.5-ounce can cannellini beans
Salt and pepper to taste
1 cup water
CONFIT ROCK SHRIMP
1 pound rock shrimp
2 strips lemon zest
1 clove garlic
A few sprigs of thyme
Crushed red pepper to taste
Salt and pepper
Olive oil (enough to cover the shrimp)
Chives, for garnish
Prep Ingredients: If the chorizo has casings, remove them and discard. Cut the leek in half lengthwise and thoroughly wash. Thinly slice each half crosswise into half-moons. Drain and rinse the beans. Rinse the shrimp and pat dry with paper towels. Season the shrimp with salt and pepper and chill until ready to use. Using a peeler, peel two slices of zest from the lemon and set aside. Juice the lemon. Mince the garlic. Tie the thyme sprigs together with a bit of kitchen twine. Mince the chives and reserve for garnish.
Make the Beans: In a medium pot, add 1 tablespoon of olive oil and turn the heat to medium high. Add the chorizo and cook without moving for 1-2 minutes. Once the chorizo is well browned on the bottom, break the meat up with a wooden spoon and continue cooking until cooked through, about 10 minutes. Add the leek and season with salt and pepper. Cook, covered, for 10 minutes or until the leek is very soft. Add the beans and just enough water to cover the mixture. Reduce heat to low and simmer for 30 minutes or until the liquid is reduced. Taste and season with salt and pepper. Add the lemon juice and keep covered as you prepare the rest of the meal.
Make the Rock Shrimp Confit: In a medium skillet, add the rock shrimp, lemon zest, thyme sprigs, crushed red pepper and garlic. Add enough oil to cover the shrimp and turn the heat to the lowest setting. Cook for 20-30 minutes, stirring regularly, or until the shrimp are opaque. Taste and season with salt and pepper if desired. Note: Keeping the heat at a very low setting yields juicy, succulent shrimp so go low and slow with this one!
If desired, you can run the oil through a fine mesh sieve before serving.
To Serve: Divide the beans and chorizo between bowls. Top with the rock shrimp and a drizzle of the cooking oil. Garnish with chives. Enjoy!
Designer and photographer living in NYC. I work at 2U, shoot for Time Out New York, and love to cook delicious recipes in my spare time!