This is a simple shrimp dish that is healthy and light. It is a quick braise on the stovetop, with the shrimp added at the last minute so they are not overcooked. It can be served alone, or with a green vegetable on the side, or a salad to complete the meal. And of course with warm, crusty bread.
TIPS: I prefer large shrimp in this dish, so they don’t get lost in the beans. I use either large or extra large shrimp. Also you can certainly buy shell-on shrimp, and then feel free to use all the shells in the first step when making the broth. It will just make it even richer.
Shrimp and White Beans
Ingredients
- 1 lb large shrimp, peeled and deveined, with tail on
- 4 Tbsp extra virgin olive oil (divided)
- 1 C water
- 3/4 C onion chopped fine
- 3-4 garlic cloves peeled, halved lengthwise, and sliced thin
- 2 anchovy filets minced
- 1/4 tsp red pepper flakes
- 2 – 15 oz cans cannellini beans (1 drained and rinsed, and 1 left undrained)
- 1 – 14.5 oz can diced tomatoes drained
- 1/4 C fresh basil chopped or shredded
- 1 Tbsp fresh lemon juice
- salt and pepper to taste
- 1/4 C grated parmesan cheese
Instructions
- Remove tails from shrimp and reserve. Pat shrimp dry with paper towel.
- Heat 1 Tbsp olive oil in medium skillet until shimmering. Add shrimp tail shells and cook, stirring frequently until they begin to turn spotty brown, about 5 minutes. Remove skillet from heat and carefully add 1 cup of water. When bubbling subsides, return skillet to medium heat, stir to deglaze the pan, and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through a colander and reserve liquid. (It should be about 1/4 cup).
- In a large skillet, heat 2 Tbsp olive oil, then add the onion, garlic, anchovies, pepper flakes, 1/4 tsp salt and 1/8 tsp pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add both cans of beans (1 drained and 1 not drained), tomatoes and reserved shrimp stock , and bring to a simmer. Simmer, stirring occasionally, for 15 minutes.
- Reduce heat to low and add shrimp to the skillet. Cover and cook until shrimp are opaque and just cooked through, stirring once during cooking, about 5-7 minutes. Remove skillet from heat and stir in basil and lemon juice. Add salt and pepper to taste. Drizzle with a tablespoon of extra virgin olive oil and top each serving with grated parmesan.
- Enjoy!