Cannellini Bean And Shrimp Stew Recipes

Steps:

• 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.

Steps:

• Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

Steps:

• Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
• Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
• Add parsley and season well to taste with salt and crushed red pepper.

Steps:

• Heat 3 tablespoons oil in a large straight-sided skillet over medium-high. Add bread; cook, flipping once and adding sage sprigs halfway through, until toasted, 10 minutes. Transfer to a plate; lightly rub one side with whole garlic clove. Season with salt.
• Discard oil; return skillet to medium-high heat. Add remaining 1 tablespoon oil, sliced garlic, carrots, and chopped sage; season with salt and pepper flakes. Cook, stirring, until garlic is golden. Add wine; cook until evaporated, 2 minutes. Stir in beans and broth. Bring to a boil, then reduce heat and simmer until carrots are tender and liquid has reduced slightly, 25 minutes. Transfer 1 cup beans to a bowl; mash and return to pot. Stir in greens just until wilted; season with salt. Serve over toast, with cheese and a drizzle of oil.

Steps:

• 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.

Steps:

• Heat 2 tablespoons olive oil in a saucepan over medium heat. Add garlic; cook, stirring, until bubbling and sizzling, about 20 seconds. Pour in chicken broth. Bring to a boil and cook until liquid is reduced by half, 6 to 8 minutes. Stir in red pepper flakes.
• Stir in beans; bring to a boil and cook until you can see the tops of the beans just below the surface of the liquid, 6 to 8 minutes. Stir in oregano, lemon zest, and anchovy filet. Simmer for 3 minutes.
• Place escarole in bean mixture; reduce heat to low and stir until escarole wilts, about 5 minutes. Season with salt and pepper to taste; garnish with red pepper flakes and extra virgin olive oil.