Because I'm going to be traveling this week, I decided to be really, really motivated this weekend and get a ton of recipes posted to make up for my upcoming absence. We used leftover fresh tomatoes and tomato oil from yesterday's recipe for this delicious, mostly healthy dish.
If you choose to omit the tomato oil, you can finish the cooked beans with a drizzle of good quality extra virgin olive oil when you're plating the dishes.
Skill Level: Easy
Time to Make: 30 minutes (This time does not include the amount of time to make the tomato oil)
1 pound large shrimp
2 tablespoons butter
4 ounces pancetta
1 shallot, divided
4 cloves of garlic
1 14.5-ounce can navy beans
1/4 cup prepared tomato oil (optional, recipe can be found here)
10 grape tomatoes
2 ribs celery, plus leaves
1 teaspoon lemon juice
1 tablespoon extra virgin olive oil
Fresh minced chives to taste, divided
Salt and pepper to taste
Crushed red pepper to taste
Prep Ingredients: Peel and devein the shrimp, pat dry and season with salt and pepper. Store in the fridge until ready to cook. Dice the pancetta into small cubes. Drain and rinse the beans. Halve the tomatoes. Very thinly slice the shallot, garlic, and celery and keep separate from each other. Pick a few leaves from the celery and reserve.
Prepare the Tomato-Celery Salad: In small bowl, combine half the sliced shallot and all the sliced celery and celery leaves. Add the halved grape tomatoes, the extra virgin olive oil, lemon juice, and a sprinkle of fresh chives. Season to taste with salt and pepper. Chill until ready to serve.
Start the Rest of the Meal: In a large skillet, add the pancetta and turn the heat to medium high. Cook until the pancetta is almost completely crispy and the fat has mostly rendered, about 4-5 minutes. Add the remaining sliced shallot and all of the sliced garlic and cook, stirring frequently, for about 1 minute or until the shallot and garlic are very fragrant and beginning to soften. Do not burn the garlic. Transfer all of the pancetta mixture to a small bowl.
Add the butter to the skillet and turn to medium high until the butter is melted and frothy. Add the shrimp in an even layer and cook for 2-3 minutes on each side or until the shrimp are no longer translucent and are just cooked through. Transfer to a small bowl.
Cook the Beans: Add 1 teaspoon of olive oil to the same skillet you cooked the shrimp and turn the heat to medium high. Add the beans and cook until warmed through, about 3 minutes. Stir in the pancetta mixture and the tomato oil and stir to coat everything. Taste and season to taste with salt, pepper, and crushed red pepper and cook for an additional 5 minutes to allow the flavors to come together a bit. Remove from heat.
To Serve: Divide the beans between bowls and top with a spoonful of the tomato-celery salad and arrange the shrimp on top and garnish each bowl with a touch of minced chives. Serve with any remaining tomato oil for drizzling on top of the shrimp. Enjoy!
Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!