Shrimp & Cannellini Bean Stew
Prep Time:
Cook Time:
Serves:
Serves 6
Ingredients
1 pound unpeeled large shrimp | 1 teaspoon plus 1 Tablespoon extra virgin olive oil, divided | ½ cup dry white wine, preferably unoaked | 1 cup water | 1 cup chicken broth | 1 cup clam juice | 1 bay leaf | 3 cups diced onion | 1 tablespoon tomato paste | 6 garlic cloves, minced | 1 tablespoon chopped fresh thyme leaves | ½ teaspoon salt | ¼ teaspoon crushed red pepper | 1 (14.5 ounce) can diced tomatoes, undrained | 4 cups cooked cannellini beans | ¼ cup chopped fresh flat-leaf parsley
Preparation
1. Peel and devein shrimp, reserving shells. Cover and chill shrimp. | 2. Heat 1 teaspoon olive oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan. | 3. Sauté 3 minutes or until shells turn pink. | 4. Stir in wine; bring to a boil. Reduce heat and simmer 5 minutes or until liquid almost evaporates. | 5. Stir in water, chicken broth, clam juice, and bay leaf. Simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside. | 6. Heat remaining 1 tablespoon oil in a large pot over medium heat. Add onion. Cook 10-15 minutes, stirring occasionally, until onions are soft. | 7. Add tomato paste and garlic. Cook 2 minutes stirring frequently. | 8. Stir in thyme, salt, pepper, and tomatoes. Bring to a simmer. | 9. Strain shrimp stock through a colander into pot. Discard solids. | 10. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes. | 11. Remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. | 12. Stir in parsley.