Shrimp and Beans Casserole
INGREDIENTS
- 1 pack of jumbo shrimps Marina Del Rey
- Olive oil
- 50 g of chorizo chopped
- 2 garlic cloves chopped
- 1 french shallot chopped
- 100 g of cherry tomatoes
- 60 ml white wine
- 180 g of cooked beans
- 100 ml chicken stock
- 1 cup of spinach
- 60 g of butter
- Fresh dill and lemon zest
PREPARATION
- Strain and peel the shrimps, keep the tail.
- Season with salt and pepper, cook on high heat with olive oil, and set aside.
- In the same pan, add the chorizo, the garlic and the shallot, and cook for 3 minutes on low heat.
- Add the cherry tomatoes and the white wine, reduce the wine, and add the beans and the chicken stock. Cook for 2 minutes. Add the spinach and the butter.
- Serve in a bowl, add the shrimps, the dill and the lemon zest.