Cannellini Bean And Shrimp Stew

Total Time: 1 hr 10 mins Preparation Time: 25 mins Cook Time: 45 mins

Ingredients

• Servings: 6
• 1 lb unpeeled large shrimp
• 4 teaspoons olive oil, divided
• 1/2 cup dry wine
• 2 cups water
• 8 ounces bottled clam juice
• 1 bay leaf
• 3 cups chopped onions
• 1 tablespoon tomato paste
• 6 garlic cloves, minced
• 1 tablespoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes (more if you choose) or 1/4 teaspoon crushed red pepper flakes (more if you choose)
• 1 (14 1/2 ounce) can diced tomatoes, undrained
• 4 cups cooked cannellini beans
• 1/4 cup chopped fresh flat-leaf parsley

Recipe

• 1 peel and devein shrimp, reserving shells.
• 2 cover and chill shrimp.
• 3 heat 1 teaspoon oil in a medium saucepan over medium-high heat.
• 4 add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink.
• 5 stir in wine; bring to a boil.
• 6 reduce heat, and simmer 5 minutes or until liquid almost evaporates.
• 7 stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half.
• 8 set shrimp stock aside.
• 9 heat remaining 1 tablespoon oil in a large dutch oven over medium heat.
• 10 add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally.
• 11 add tomato paste and garlic; cook 2 minutes, stirring frequently.
• 12 stir in thyme, salt, pepper, and tomatoes; bring to a simmer.
• 13 strain shrimp stock through a colander over dutch oven; discard solids.
• 14 add beans to pan; bring to a boil.
• 15 cover, reduce heat, and simmer 10 minutes; remove from heat.
• 16 stir in shrimp; cover and let stand 5 minutes or until shrimp are done.
• 17 stir in parsley.