This fabulous shrimp and bean dish from America’s Test Kitchen is one I’ll be making again and again … it’s that good! To watch them prepare this recipe, click here. Be sure to buy shrimp with the shell on as the sautéed shells really add flavor to the dish. Makes 4 healthy servings and is also excellent for leftovers, just reheat a bit and add a fresh squeeze of lemon juice. Serve with a nice loaf of crusty bread.
Recipe
1 lb. large shell-on shrimp (26-30 per pound), peeled, deveined, and tails removed, save the shells!
1/4 c. extra virgin olive oil
1 onion, chopped fine
4 garlic cloves, thinly sliced
2 anchovy fillets, rinsed, patted dry, and minced
1/4 tsp. red pepper flakes
1/4 tsp. Kosher salt
1/8 tsp. freshly ground pepper
(2) 15-ounce cans cannellini beans, 1 can drained and rinsed, 1 can left undrained
(1) 14.5-ounce can diced tomatoes
1/4 c. fresh basil, shredded
1 tsp. grated lemon zest + 1 T. lemon juice
Heat 1 T. oil in a 12-inch skillet over medium heat until shimmering. Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes. Remove skillet from heat and carefully add 1 cup water (it will bubble up). When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through a colander set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean with paper towels.
Heat 2 T. oil in the skillet over medium low heat. Add onion, garlic, anchovies, pepper flakes, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add the tomatoes, 1 can drained beans, 1 can beans and their liquid, and the shrimp stock and bring to simmer, stirring occasionally for 15 minutes.
Reduce heat to low, add shrimp, stir, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes.
Remove skillet from heat and stir in the basil, lemon zest, and lemon juice. Season with salt and pepper to taste. Transfer to serving dish, drizzle with remaining 1 T. oil, and serve. If you have any leftovers, add a drizzle of olive oil and some fresh basil before digging in.
– America’s Test Kitchen