Cannellini Bean and Shrimp Stew |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Cooking Light 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 1/2 ounce) 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.
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