How to Make Tuscan Shrimp and Beans

Ingredients

• 1 pound Large Shrimp (peeled and deveined; shells saved for stock)
• 1 tablespoon Salt (for brine)
• 2 tablespoons Granulated Sugar (for brine)
• 1 quart Cold Water (for brine)
• 1 tablespoon Olive Oil (extra‑virgin, for sautéing shells)
• 2 cups Water (for shrimp stock)
• 2 tablespoons Olive Oil (extra‑virgin, for sautéing aromatics)
• 1 medium Onion (diced)
• 4 pieces Garlic Cloves (sliced, not minced)
• 2 pieces Anchovies in Olive Oil (minced; packed in olive oil)
• 0.25 teaspoon Red Pepper Flakes
• 0.25 teaspoon Salt (additional seasoning)
• 0.125 teaspoon Black Pepper (freshly ground)
• 1 can (14.5 oz) Diced Tomatoes (undrained)
• 2 cans (15 oz each) Cannellini Beans (one drained, keep liquid from second can)
• 0.25 cup Fresh Basil (packed leaves, roughly chopped)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 teaspoon Lemon Zest (fine zest)
• 1 tablespoon Extra Virgin Olive Oil (for finishing drizzle)

Instructions

1. Peel and Devein Shrimp

   Remove the shells from the shrimp, set the shells aside for stock, then cut along the back of each shrimp with a paring knife and lift out the vein.

   Time: PT5M

2. Brine the Shrimp

   In a small bowl combine 1 quart cold water, 2 tbsp sugar and 1 tbsp salt, whisk until dissolved. Add the peeled shrimp and let sit for 15 minutes.

   Time: PT15M

3. Make Quick Shrimp Stock

   Heat 1 tbsp olive oil in the skillet over medium heat. Add the reserved shrimp shells and sauté 5 minutes until pink and fragrant. Add 2 cups water, increase heat to bring to a gentle simmer, and cook 5 minutes. Strain through a fine mesh strainer, reserving about ¼ cup liquid.

   Time: PT12M

   Temperature: medium

4. Sauté Aromatics

   Wipe the skillet clean, add 2 tbsp olive oil and heat over medium‑low. Add the diced onion, sliced garlic, minced anchovies, ¼ tsp red pepper flakes, ¼ tsp salt and ⅛ tsp black pepper. Cook, stirring occasionally, 5 minutes until the onion is soft.

   Time: PT5M

   Temperature: medium‑low

5. Add Tomatoes and Beans

   Stir in the canned diced tomatoes (with juice), the drained cannellini beans, the liquid from the second bean can, and the reserved shrimp stock. Mix well.

   Time: PT2M

6. Simmer the Stew

   Bring the mixture to a gentle simmer, then reduce heat and let it simmer uncovered for 15 minutes so the flavors meld and the broth thickens slightly.

   Time: PT15M

   Temperature: low

7. Poach the Shrimp

   Remove the shrimp from the brine, pat dry, and add them to the simmering stew. Lower heat to low, cover, and poach 5‑7 minutes until the shrimp turn pink and opaque.

   Time: PT6M

   Temperature: low

8. Finish and Serve

   Stir in ¼ cup fresh basil, 1 tbsp lemon juice, ½ tsp lemon zest, and drizzle 1 tbsp extra‑virgin olive oil. Taste and adjust salt or pepper if needed. Serve hot with crusty bread for dipping.

   Time: PT2M

Nutrition Facts

Calories

384

Protein

38 g

Carbohydrates

55 g

Fat

37 g

Fiber

12 g