Cannellini Bean and Shrimp Stew

Total Time
30mins
Prep 15 mins
Cook 15 mins

Cooking Light

Ingredients Nutrition

Directions

  1. Peel and devein shrimp, reserving shells. Cover and chill shrimp.
  2. Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates.
  3. Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.
  4. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally.
  5. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids.
  6. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.

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