Chef Richard Ingraham was born and raised in Miami, Florida and his love for fine cuisine began at a very young age. He recalls the most precious childhood memories are those spent in the kitchen with his grandmother. “Who she was as a person was somehow spiritually transferred into anything she cooked and you could feel it with every bite. It was food from the soul. And that’s the feeling I want to evoke with my food.”
Chef Ingraham joined us at Jackson Hall for the final Wellness Wednesday of July to demonstrate one of his recipes from his cookbook, Eating Well to Win. Here was Chef Ingraham’s recipe from today. Read more about what Chef Richard Ingraham taught Dwyane Wade about eating healthy.
Garlic Shrimp in a White Bean Ragu
1 pound large peeled and deveined shrimp
4 tablespoons grapeseed oil, divided
1 1/2 teaspoon smoked paprika
1/2 teaspoon cumin
4 garlic cloves minced and divided
1 teaspoon hot red pepper flakes
1 bay leaf
3 sprigs fresh thyme
1 can fire roasted diced tomatoes, drained
1 tablespoon tomato paste
2 cans (about 15 ounces each) chickpeas rinsed and drained
1 cup low sodium chicken broth
1 teaspoon truffle honey
Kosher salt and fresh ground pepper
- In a medium bowl, season shrimp with smoked paprika, cumin, and salt and pepper.
- Heat two tablespoons of the grapeseed oil in a large skillet over medium-high heat.
- Add to shrimp to skillet; sauté until just cooked through. Place shrimp into a bowl and set aside until ready for use.
- Return the skillet to heat and add remaining oil.
- Next heat garlic, pepper flakes, bay leaf and sauté until fragrant.
- Add tomatoes and cook until most of the liquid evaporates.
- Add in tomato paste and cook until mixture starts to darken.
- Add beans, broth, and thyme.
- Simmer until a thick consistency is reached.
- Return shrimp to the pan and cook until just heated through.
- Adjust seasonings.
- Drizzle with truffle honey and Serve.
Come by the Positivity Library at Jackson Hall to pick up one of Chef Ingraham’s cookbooks for yourself!