Sunday, November 24, 2013
Stewy Shrimp with Tomatoes and White Beans
ingredients
- 4 slices
- French or whole-wheat bread
- 4 tablespoons
- olive oil
- 1 15-ounce can
- diced tomatoes
- 3 cloves
- garlic, finely chopped
- ½ cup
- dry white wine, such as pinot grigio or sauvignon blanc
- 1 ½ pounds
- peeled and deveined large shrimp (thawed, if frozen)
- 1 15-ounce can
- cannellini beans, drained and rinsed
- 2 cups
- arugula
- ¼ teaspoon
- red pepper flakes
- 1/8 teaspoon
- freshly ground black pepper
- to taste
- kosher salt
directions
Heat the broiler with oven rack in the top position. Drizzle the bread (both sides) with 2 tablespoons of the oil and place on a sheet pan. Broil 1 to 2 minutes per side until toasted.
Drain the tomatoes and reserve the juice for another use. Prepare and measure your ingredients before you start to cook.
Heat the remaining 2 tablespoons oil in a large pot over medium heat. Add the garlic and cook until fragrant (do not let it brown), about 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Pour in the wine and bring to a simmer. Add the shrimp and cook, turning occasionally, until opaque throughout, 3 to 5 minutes. Stir in the beans, arugula, red pepper and black pepper (6 turns on pepper mill) and cook, stirring, until the beans are heated through and the arugula is wilted. Season to taste with salt. Serve with the toasted bread.
# posted by Chelsea @ 11:18 AM 
