Cook’s Illustrated featured this recipe back in March/April 2017. Whenever I see “Tuscan” in the title of a recipe, I’m sold. You will find a bounty of beans in many Tuscan dishes (which is why I like them) and adding shrimp to the beans seemed like a winning combination. This deeply flavored dish is a regular on my menu rotation, especially because you cook everything in one pot and its on the table in 30 minutes. Serve this heart healthy dish with a some greens and a piece of fresh, whole grain bread (for dipping into the luscious broth at the bottom of your bowl).
Tuscan Shrimp and Beans
- 1 pound large shrimp, shell-on (26-30 per pound), peeled, reserving shells
- ¼ cup extra-virgin olive oil
- 1 cup low-sodium chicken or vegetable broth
- 1 onion, minced
- 4 garlic cloves, minced
- 1 can anchovy fillets, drained
- ¼ teaspoon red pepper flakes
- 2 (15-ounce) cans cannellini beans (drain and rinse one can but leave the other undrained)
- 1 (14.5 ounce) can diced tomatoes, drained
- ¼ cup shredded fresh basil
- ½ teaspoon grated lemon zest plus 1 tablespoon lemon juice
- Heat 1 tablespoon oil in 12-inch skillet over medium heat. Add shrimp shells and cook, stirring frequently, until they begin to brown, about 5-6 minutes. Remove skillet from heat and add 1 cup chicken or vegetable broth. Return to medium heat and simmer gently, for 5-8 minutes. Strain mixture through a colander over a large bowl. Discard shells and reserve liquid.
- In the same skillet, heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, ¼ teaspoon salt and 1/8 teaspoon pepper. Cook, stirring occasionally, until onions soften, about 5 minutes. Add 1 can drained beans, 1 can undrained beans and their liquid, tomatoes, and shrimp stock. Bring to a simmer and simmer, stirring occasionally, for 15 minutes.
- Reduce heat to low, add shrimp, cover, and cook until shrimp are just opaque, 5-6 minutes. Remove from heat. Stir in basil, lemon zest, lemon juice. Drizzle with 1 tablespoon of olive oil if desired.
Recipe adapted from Cook’s Illustrated Magazine. Click here for the original version