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-based 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 sauteed greens and a piece of fresh, whole grain bread (for dipping into the luscious broth at the bottom of your bowl).
1 pound large shrimp, shell-on (26-30 per pound), peeled, reserving shells
3 tablespoons extra-virgin olive oil, divided
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
1 teaspoon grated lemon zest plus 1 tablespoon lemon juice
Directions
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, the anchovies will dissolve and the onions will soften, about 3-5 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.Â
Recipe adapted from Cook’s Illustrated Magazine. Click here for the original version
Love that you used the shrimp shells, one of my favorite bonus ingredients!
This was fantastic!
Thank you! I am so glad you liked it! I really appreciate the feedback.
This was absolutely delicious! I’ll be making this often.
Thanks so much! I really appreciate you taking the time to comment.
Hello.
One typo: “1 (15-ounce) cans cannellini beans” should be “2 (15-ounce) cans cannellini beans”
Also the print button isn’t working.
Hope this is helpful.
Yes, thanks so much for catching this. It should list 2 cans of beans!
this looks and sounds so good!
Thank you!