Grilled Spicy Shrimp with White Bean Ragu

The other night my eldest daughter and I took the night off and went down to NYC for a little shopping and dinner.  After popping into Bloomingdale's (oh I LOVE that store) we went to the Crosby Street Hotel Bar for dinner (oh I LOVE that bar).  We shared a gorgeous starter - grilled spicy shrimp with a white bean, pepper ragu.  It was sensational so I've tried my best to recreate that spectacular dish.  I have to say I came close - this is my new favorite supper, it's easy and a riot of yumminess.

Grilled Spicy Shrimp with White Bean Ragu

For the shrimp marinade;

8 jumbo shrimp, cleaned

1/4 teaspoon smoked paprika

1/4 teaspoon coriander

zest and juice of a lemon

Sea salt and freshly ground black pepper

4 tablespoons olive oil

For the ragu;

1 large onion

1 red pepper

1 yellow pepper

2 garlic cloves

1 teaspoon coriander

sea salt and freshly ground black pepper

1, 14 oz can cannellini beans

1/2 cup white wine (optional)

Fresh basil

To make the marinade whisk all the ingredients together, pour into a zip lock bag, pop the shrimp into it, seal and put in the fridge for a couple of hours.

To make the ragu, (you can do this a day in advance if you want, the flavors just get better) heat the olive oil and saute the onions on a very low flame.  Sprinkle over some sea salt to prevent them from burning, be patient and allow them to caramelize, it will take at least 10 minutes.  Add the beans, coriander, peppers and garlic and saute for a further 5-8 minutes, adding splashes of wine (or water if you prefer).  Remove from the heat.

Heat the grill (or grill pan on top of the stove) to a high heat.  Remove the shrimp from the marinade, shake off any excess liquid and place on the grill for a couple of minutes per side (don't over cook!) they should have the lovely scorched marks and be pink and juicy.

Spoon the ragu on a plate, top with the shrimp and add a sprig of fresh basil and a squeeze of lemon juice.  Serve immediately.

content source