Cannellini Bean and Shrimp Stew

  • 1 lb. unpeeled large shrimp
  • 4 tsp. olive oil, divided
  • 1/2 C dry white wine
  • 2 C water
  • 1 (8oz.) bottle clam juice
  • 1 bay leaf
  • 3 C chopped onion
  • 1 Tbs. tomato paste
  • 6 garlic cloves, minced
  • 1 Tbs. chopped fresh thyme
  • 1/2 tsp. salt
  • 1/4 tsp. crushed red pepper
  • 1 (14.5oz.) can diced tomatoes, undrained
  • 4 C cooked cannellini beans
  • 1/4 C chopped fresh flat-leaf parsley

Peel and devein shrimp, reserving shells. Cover and chill shrimp.

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 bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.

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 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. Yield: 6 servings (serving size: 1-1/3 cups).

Date Added:October 01, 2008
Classification:Soups & Stews
Source:Cooking Light
Course:Main Course