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Cannellini Bean and Shrimp Stew

Yield 6 servings (serving size: 1 1/3 cups)
Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer.

Ingredients

  • 1 pound 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 onion
  • 1 tablespoon tomato paste
  • 6 garlic cloves, minced
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 4 cups cooked cannellini beans
  • 1/4 cup chopped fresh flat-leaf parsley

Nutrition Information

  • calories 318
  • caloriesfromfat 15 %
  • fat 5.3 g
  • satfat 0.7 g
  • monofat 2.4 g
  • polyfat 0.9 g
  • protein 24.9 g
  • carbohydrate 43.7 g
  • fiber 2.6 g
  • cholesterol 116 mg
  • iron 5.6 mg
  • sodium 486 mg
  • calcium 340 mg

How to Make It

  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 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.