Stewed cannellini beans with chorizo and confit rock shrimp
Ragout and stew
This dish brings together three of my favorite ingredients: chorizo, confit rock shrimp, and stewed beans. The flavors are deeply savory and warm. This dish is perfect for the cold weather. <br /> <br />The confit rock shrimp will yield excess “shrimp oil.” Save this oil in your refrigerator for up to a week and use it to sauté greens, fry an egg, or dress pasta. The flavor of the shrimp oil is fantastic. <br /> <br />If you feel like getting creative, you can replace the shrimp and chorizo with anything you want, including roasted peppers, caramelized onions, roasted tomatoes, charred octopus, pancetta, etc. Bold flavors work best.
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