Cannellini Bean and Shrimp Stew

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

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Nutritional Information

Amount per serving
  • Calories: 318
  • Calories from fat: 15%
  • Fat: 5.3g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.9g
  • Protein: 24.9g
  • Carbohydrate: 43.7g
  • Fiber: 2.6g
  • Cholesterol: 116mg
  • Iron: 5.6mg
  • Sodium: 486mg
  • Calcium: 340mg

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

  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.
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