Cannellini Bean and Shrimp Stew

recipe
Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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 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.

Jeanne Kelley,

Cooking Light

December 2007
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