Pili Pili Shrimp with Braised Cannellini Beans
Recipe by Kiano Moju | Total time: 30 minutes Pili pili is the Swahili word for chile, and this recipe uses three common pantry varieties, each bringing something different when it comes to spice level, color and flavor. When sizzled with olive oil and garlic in olive oil, the chiles create a flavorful marinade, infusing the shrimp with spice but not spiciness. The chiles here are all quite mellow, so that none upstage the others. Instead of adding cilantro as a garnish, here it's added earlier in cooking so it has a more gentle flavor, a trick learned from my grandmother, Agnes. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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