Shrimp Stew with White Beans
Have dinner on the table in 30 minutes with this saucy tomato shrimp and white bean stew. This recipe uses pantry staples like frozen shrimp, canned beans and tomatoes. Simple and delicious!
Ingredients
- 1 pound (450 g) jumbo (16-20) raw shrimp peeled and deveined
- 1 tablespoon crushed garlic
- ½ -1 teaspoon crushed red pepper to taste
- ½ teaspoon kosher salt
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon chopped parsley
- 1 tablespoon chopped fresh rosemary
- 1 15-ounce can (425 g) cannellini beans drained
- ½ cup (120 g) canned tomato puree
- 2 tablespoons (30 g) butter
Instructions
- Toss the shrimp in a bowl with the garlic, fresh and dried chili, ½ teaspoon salt and the olive oil.
- Place a 10"-12" skillet over medium high heat. When the pan is hot, add the shrimp mixture in one layer. Cook 1 minute, then turn the shrimp over and stir in the herbs and cannellini.
- Add the tomato puree and ¼ cup water. Bring to a simmer and cook about 5 minutes, until the shrimp are opaque and the sauce thickens slightly.
- Add the butter and stir until it melts into the sauce. Taste for seasoning and add more salt if needed.
- Serve hot over cooked pasta or rice.
Notes
- To defrost frozen shrimp: Put them in a large bowl and cover with water, swishing around every 5 minutes or so until thawed.
- If you want to add wine, pour in 1/4 cup of dry white wine (such as pinot grigio) in step 4 after the shrimp are cooked, and simmer 1-2 minutes before adding the butter and tomatoes.
Nutrition
Calories: 170kcalCarbohydrates: 6gProtein: 17gFat: 9gSodium: 960mgFiber: 1gSugar: 3g
