Shrimp with Butter Beans, Tomatoes & Feta

28 min · Easy · Serves 1

550 kcal per serving · 48g protein

A Greek island pan dinner in twenty minutes: butter beans simmered in a garlicky tomato and oregano sauce, shrimp cooked in it for the last four minutes, and feta and dill over the top. The beans make it a full meal without bread or rice and soak up the sauce as they sit. Shrimp overcook in seconds, which is why they go in right at the end.

Ingredients

• 1 tbsp Olive oil
• Onion, finely chopped × 1
• 1 clove Garlic clove, thinly sliced
• 1 pinch Chili flakes
• 200 g Chopped canned tomatoes
• 0.5 tsp Dried oregano
• 2 g Salt
• 0.5 g Black pepper
• 150 g Butter beans (canned), drained and rinsed
• 60 g Fresh spinach
• 150 g Raw shrimp, peeled
• 40 g Feta, crumbled
• 4 g Fresh dill, chopped
• 5 ml Lemon juice

Method

1. Soften the onion and garlic

   

   Heat the olive oil in a wide pan over medium heat, add the chopped onion and cook for 4 minutes until soft, then stir in the sliced garlic and chili flakes for 30 seconds until fragrant.

2. Simmer the tomato sauce

   

   Add the chopped tomatoes, oregano, salt and black pepper and simmer for 8 minutes, stirring now and then, until the tomato sauce has thickened and darkened.

3. Warm the butter beans and spinach

   

   Stir in the drained butter beans and the spinach and cook for 2 minutes, until the spinach is wilted and the butter beans are hot.

4. Cook the shrimp in the sauce

   

   Nestle the shrimp into the sauce in a single layer and cook for 4 minutes, turning the shrimp once, until every shrimp is pink, opaque and curled into a loose C.

5. Finish with feta, dill and lemon

   

   Take the pan off the heat, scatter the crumbled feta and chopped dill over the top, add the lemon juice and serve straight from the pan.