Cannellini Bean and Shrimp Stew

Total Time
1hr 10mins
Prep 25 mins
Cook 45 mins

Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer. Serve with brown rice or warm rustic bread to sop up all the juices; also make a salad of baby greens with oil and vinegar. Very healthy recipe for you! CookingLight Magazine, December 2007 edition.

Ingredients Nutrition


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

This is a nice & hearty stew and I appreciate the healthyness of it. I liked but my boyfriend thought it was to fishy tasting. You definitely have to like a tomatoe based, fish sauce. If you like manhattan chowder you will probably like this.

Chefdmp December 13, 2008