Spanish Garlic Shrimp with White Beans, Spinach & Brown Rice (Gambas al Ajillo)

Method

1. Step 1: Pat the shrimp dry with paper towels and season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside. Thinly slice the garlic, drain and rinse the beans, and measure the wine, vinegar, paprika, and chili flakes.

2. Step 2: Heat 1 tbsp olive oil in a large skillet over medium heat. Add the garlic and chili flakes. Cook for 30–45 seconds, until the garlic is fragrant and barely golden — do not let it brown or it will turn bitter. Use a slotted spoon to transfer the garlic to a plate.

3. Step 3: Increase the heat to medium-high and add the remaining 1 tbsp olive oil. Add the shrimp in a single layer. Cook for 1–2 minutes per side, until the shrimp are opaque, firm, and curl into a C shape. They should reach an internal temperature of 63°C (145°F). Transfer the shrimp to the plate with the garlic.

4. Step 4: Pour the white wine into the hot pan and simmer for 1 minute, scraping up any browned bits. Stir in the smoked paprika and sherry vinegar, then simmer for 30 seconds until slightly reduced.

5. Step 5: Add the beans and spinach to the pan. Toss for 2–3 minutes, until the spinach wilts and the beans are heated through. Season with the remaining 1/2 tsp salt and 1/4 tsp black pepper.

6. Step 6: Return the shrimp and garlic to the pan. Toss gently for 30 seconds to coat. Squeeze half the lemon over the top, then taste and adjust the seasoning.

7. Step 7: Serve over 1/2 cup cooked brown rice per person. Garnish with chopped parsley and lemon wedges.