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Chef Daniel Green's White Bean Puree with Shrimp


  • 1 lb peeled large shrimp
  • 4 tbsp olive oil
  • 1 can drained white beans (cannellini are good)
  • 1/2 clove of garlic
  • 1 tsp fresh chopped chivesĀ 
  • 1 tbsp lemon juice
  • 2 tsp paprika
  • salt and pepper


  • Using a stick blender or a food processor, blend the beans, 3 tablespoons of olive oil, lemon juice, 3 cloves garlic. Season with a little salt and pepper.
  • Place in a saucepan on a very low heat, and warm through.
  • Meanwhile use the remaining tablespoon of olive oil and place it over the shrimp and season with a little salt and pepper.
  • Mix well.
  • Heat a large nonstick pan on high heat.
  • Cook the shrimp for about 45 seconds to one minute each side, add the paprika and a tablespoon of olive oil with a dash of lemon. Toss and take off the heat.
  • Serve over the beans with a drizzle of olive oil or truffle oil and the chopped chives.
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