Rating: 4.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 1

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

Jeanne Kelley
Recipe by Cooking Light December 2007

Gallery

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and devein shrimp, reserving shells. Cover and chill shrimp.

    Advertisement
  • 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.

Nutrition Facts

318 calories; calories from fat 15%; fat 5.3g; saturated fat 0.7g; mono fat 2.4g; poly fat 0.9g; protein 24.9g; carbohydrates 43.7g; fiber 2.6g; cholesterol 116mg; iron 5.6mg; sodium 486mg; calcium 340mg.
Advertisement
Advertisement