SHRIMP AND STRING BEANS
(CAMARONES CON JUDIAS)

Fine sea or kosher salt
1 pound string beans, topped and tailed
2 tablespoons olive oil
1/2 cup sofrito
1/3 cup alcaparrado or coarsely chopped pimiento-stuffed olives
1 tablespoon chopped fresh oregano
1 teaspoon ground cumin
1/2 teaspoon grated fresh ginger
Freshly ground black pepper
1 tablespoon dry white wine
One 8-ounce can Spanish-style tomato sauce
1 pound large (about 20 per pound) shrimp, peeled and deveined
1/2 cup bottled clam juice
Chopped fresh cilantro

Bring a pot of salted water to a boil.

Fill a large bowl halfway with ice water; set aside.

Cook the string beans in boiling water 3 minutes, drain, and plunge into the ice water. Let stand for a minute or two then drain and set aside.

Heat the olive oil in a large skillet over medium heat. Add the sofrito, alcaparrado, oregano, cumin, and ginger. Season lightly with salt and pepper. Cook until most of the liquid is evaporated.

Add the wine and cook until that is evaporated, a minute or so.

Pour in the tomato sauce and bring to a boil. Raise the heat to high and stir in the shrimp.

As soon as the shrimp starts to turn pink, stir in the string beans and clam broth. Lower the heat to medium, cover, and cook just until the shrimp are cooked through, 2 to 3 minutes.

Taste and season with salt and pepper if necessary. Sprinkle with fresh chopped cilantro before serving.

Makes 6 servings