Cannellini Bean and Shrimp Stew

READY IN: 1hr 10mins
Recipe by Manami

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.

Top Review by Chefdmp

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.

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.

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