Photo credit: www.epicurious.com
Step 1
Begin by patting 1 pound of large shrimp, peeled and deveined, dry using paper towels. Season the shrimp with 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon of Morton kosher salt, along with a generous pinch of freshly ground black pepper. Set these seasoned shrimp aside for later use.
Step 2
Next, heat ¼ cup of extra-virgin olive oil in a large skillet over medium heat. Introduce 1 large shallot, quartered and thinly sliced, along with 5 finely chopped garlic cloves and 1 teaspoon of Diamond Crystal kosher salt or ½ teaspoon of Morton kosher salt. Sauté these ingredients, stirring frequently, until the shallots soften and take on a light golden hue, which should take about 5-7 minutes.
Step 3
Add in 1 tablespoon of ground coriander, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 teaspoon of sugar, and ½ teaspoon of crushed red pepper flakes along with ¼ cup of water (a rough estimation is acceptable). Continue cooking while stirring often, until the water has mostly evaporated and the spices release their aroma, which should take around 2 minutes. Then, incorporate ¼ cup of double-concentrated tomato paste and an additional ¼ cup of water (once again, eyeballing is fine). Cook the mixture, stirring regularly, until the tomato paste deepens in color and oil begins to collect on the surface, approximately 6-8 minutes.
Step 4
Introduce one 15.5-ounce can of white beans (such as cannellini), rinsed, and 1 cup of water into the skillet. Allow this to cook, stirring occasionally, until the sauce thickens and reduces by half, which should take about 6-8 minutes. At this point, taste the sauce and adjust the salt to your preference.
Step 5
Finally, add the reserved shrimp back into the skillet and cook, continuing to stir occasionally, until the shrimp are thoroughly cooked, roughly 4 minutes. Once cooked, remove the skillet from heat and sprinkle coarsely chopped mint and dill over the shrimp and beans mixture. Serve this delightful dish accompanied by warm flatbread.
Source
www.epicurious.com