Cannellini Bean and Shrimp Stew |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer. Cooking Light, DECEMBER 2007. large shrimp, olive oil, dry white wine, water, clam juice, bay leaf, onion, tomato paste, garlic, fresh thyme, salt, crushed red pepper, canned tomatoes, cannellini beans, parsley cvt Ingredients:
1 pound (unpeeled large) shrimp |
4 teaspoons olive oil, divided |
1/2 cup dry white wine |
2 cups water |
240 g (8-ounce bottle) clam juice |
3 cups chopped onion |
1 tablespoon tomato paste |
6 garlic cloves, minced |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper |
14 1/2 ounce diced tomatoes, undrained |
520 g (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. Stir in 2 cups water, clam juice, and one bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.
3. 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. 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. 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.
4. Yield: 6 servings (serving size: 1 1/3 cups)
5. CALORIES 318 (15% from fat); FAT 5.3g (sat 0.7g,mono 2.4g,poly 0.9g); PROTEIN 24.9g; CHOLESTEROL 116mg; CALCIUM 340mg; SODIUM 486mg; FIBER 2.6g; IRON 5.6mg; CARBOHYDRATE 43.7g
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