Cannellini Bean and Shrimp Stew

Cooking Light

• Ready In: 30 mins
• Serves: 6

Ingredients

• 1  lb  unpeeled large shrimp
• 4  teaspoons olive oil, divided
• 1⁄2 cup dry white wine
• 2  cups water
• 1 (8 ounce) bottle  clam juice
• 1  bay leaf
• 3  cups  chopped onions
• 1  tablespoon tomato paste
• 6  garlic cloves, minced
• 1  tablespoon  chopped fresh thyme
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1 (14 1/2ounce) can diced tomatoes, undrained
• 4  cups  cooked cannellini beans
• 1⁄4 cup  chopped fresh flat-leaf parsley

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.