Shrimp Oreganato Recipe

Shrimp Oreganato

This simple yet flavorful dish showcases the delicate flavor of the shrimp and the aromatic herbs and spices. Serve over toasted bread topped with the cannellini bean and escarole mixture.

Prep time: 15 minutes | Cook time: 10 minutes | Serves: 4

Ingredients

For the Cannellini Bean Mixture:

• 15-oz. organic cannellini beans
• 2-3 large cloves garlic, finely minced
• 3 T. extra virgin olive oil, divided
• ½ t. smoked paprika
• 1 t. dried oregano
• Himalayan salt and black pepper, to taste

For the Shrimp:

• 1¼ lbs. large shrimp, peeled and deveined
• 1 large head escarole, rinsed thoroughly and roughly chopped
• 1½ T. fresh lime juice
• Optional: Freshly grated Parmesan cheese

Preparation

1. Prepare the beans: Add cannellini beans and minced garlic to a medium bowl. Top with one tablespoon olive oil, the smoked paprika, and the dried oregano. Season with salt and black pepper, to taste, and stir to combine. Set aside.

2. Cook the shrimp: Heat one tablespoon olive oil in a large skillet over medium heat. Add the shrimp and lightly season with salt and black pepper, if desired. Sauté, stirring continually, until the shrimp is opaque, approximately 3-4 minutes. Do not overcook. Transfer the cooked shrimp to a plate and keep warm until ready to serve.

3. Wilt the escarole: Add the remaining tablespoon of olive oil and chopped escarole to the same skillet. Season with salt and black pepper, to taste, and sauté, stirring frequently, until the escarole starts to wilt, approximately 2-3 minutes.

4. Combine: Add the cannellini bean mixture and stir to combine. Continue cooking, stirring frequently, until the beans are heated through and the escarole is thoroughly wilted, approximately 2 minutes. Remove from heat and stir in fresh lime juice.

5. Serve: Divide the warm cannellini bean and escarole mixture among individual serving plates and top with the cooked shrimp. Top with freshly grated Parmesan cheese, if desired. Enjoy!