Best 6 Broiled Shrimp With Tomatoes And White Beans Recipes

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Indulge in a culinary journey with our delectable Broiled Shrimp with Tomatoes and White Beans recipe, a symphony of flavors that will tantalize your taste buds. This dish is a delightful blend of succulent shrimp, juicy tomatoes, creamy white beans, and an aromatic herb-infused sauce, all perfectly orchestrated in a broiling pan.

Additional culinary creations await within this article:

- **Garlic Butter Shrimp with Lemon:** An easy weeknight dinner, this recipe combines succulent shrimp, melted butter, garlic, and a hint of lemon, creating a garlicky, buttery sauce that will leave you craving more.

- **Shrimp Scampi with Zucchini Noodles:** A healthier take on a classic, this recipe swaps pasta for spiralized zucchini, tossed with tender shrimp, a creamy scampi sauce, and a sprinkling of Parmesan cheese.

- **Bang Bang Shrimp:** Get ready for a flavor explosion with this popular appetizer. Crispy shrimp are coated in a sweet and spicy sauce, creating a carnival-like treat that will be the star of your next party.

- **Shrimp and Grits:** A Southern comfort food classic, this recipe features tender shrimp nestled in creamy grits, enveloped in a rich, flavorful sauce. It's a hearty and satisfying meal that will warm your soul.

- **Shrimp Tacos with Avocado Crema:** These tacos are bursting with flavor, with grilled shrimp, a creamy avocado crema, and a medley of fresh vegetables. They're perfect for a casual get-together or a fun Taco Tuesday feast.

- **Shrimp Fried Rice:** A versatile dish that's easy to make, this recipe combines succulent shrimp, fluffy rice, colorful vegetables, and a savory sauce. It's a quick and satisfying meal that's perfect for busy weeknights.

- **Shrimp Ceviche:** An exquisite appetizer or light lunch, this recipe showcases the freshness of shrimp, marinated in a tangy citrusy sauce, and served with refreshing accompaniments like avocado, cilantro, and red onion.

Let's cook with our recipes!

BROILED SHRIMP WITH TOMATOES AND WHITE BEANS



Broiled Shrimp with Tomatoes and White Beans image

Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor. In our experience, this isn't an issue if the pan is well seasoned.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 30m

Number Of Ingredients 8

2 cups grape tomatoes (12 ounces)
1 can (19 ounces) white beans, drained and rinsed
2 tablespoons brine-packed capers, rinsed
1 tablespoon minced garlic (from 4 cloves)
2 tablespoons extra-virgin olive oil, plus more for drizzling
Coarse salt
1 pound shelled large shrimp (about 15), tails left intact
3/4 cup chicken stock

Steps:

  • Heat broiler. Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes. Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2 teaspoon salt in a bowl. Toss shrimp with remaining tablespoon oil and 1/4 teaspoon salt in another bowl.
  • Remove skillet from oven, and add tomato mixture. Broil until tomatoes are charred and beginning to collapse, about 5 minutes. Remove from oven, and stir in stock, then shrimp. Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more. Drizzle with oil.

ROASTED TOMATO AND WHITE BEAN STEW



Roasted Tomato and White Bean Stew image

This hearty, flexible stew comes together with pantry ingredients and delivers layers of flavors. Cherry tomatoes, roasted in a generous glug of olive oil to amplify their sweetness, lend a welcome brightness to this otherwise rich dish. Onion, garlic and red-pepper flakes form the backbone of this dish, to which white beans and broth are added, then simmered until thick. While this stew is lovely on its own, you could also add wilt-able greens such as kale, escarole or Swiss chard at the end, and toasted bread crumbs on top. The dish is vegan as written, but should you choose to top your bowl with a showering of grated pecorino or Parmesan, it would most likely work well in your favor.

Provided by Colu Henry

Categories     dinner, lunch, quick, weeknight, beans, soups and stews, vegetables, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 13

1/2 cup roughly chopped Italian parsley leaves and tender stems
2 teaspoons lemon zest (from 1 large lemon)
2 (10-ounce) containers cherry or grape tomatoes
1/4 cup olive oil, plus 2 tablespoons and more for drizzling (optional)
1 tablespoon fresh thyme leaves
Kosher salt and black pepper
1 medium yellow onion, thinly sliced
3 large garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
2 (15-ounce) cans white beans (such as butter or cannellini), rinsed
1 1/2 cups vegetable or chicken broth, or water
Flaky salt, for serving (optional)
Toasted bread, for serving

Steps:

  • Heat the oven to 425 degrees. In a small bowl, gently toss together the parsley and lemon zest with your hands until well combined; set aside.
  • In a large baking dish or on a sheet pan, toss the tomatoes with 1/4 cup oil and thyme; season well with salt and pepper. Roast tomatoes until they have collapsed and begin to turn golden around the edges, 20 to 25 minutes.
  • When the tomatoes are almost done roasting, heat 2 tablespoons oil in a large (12-inch), deep skillet or Dutch oven over medium. Add the onion, garlic and red-pepper flakes and cook until the onion is softened and the garlic is fragrant, 4 to 5 minutes. Stir in the rinsed beans and broth and bring to a simmer. With the back of a spoon or spatula, gently smash about ½ cup of the beans so they slightly thicken the broth. If you want a thicker stew, crush some more of the beans. Season with salt and pepper.
  • When the tomatoes are finished roasting, add them directly to the stew along with any juices that have been released. Simmer for 5 to 10 minutes more so the flavors become friendly; season to taste with salt.
  • Ladle into shallow bowls. Top each serving with some of the lemon-parsley mixture and drizzle with some more olive oil, and season with flaky salt, if you like. Serve with toasted bread.

TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

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.

TUSCAN SHRIMP WITH WHITE BEANS, TOMATOES AND BASIL



Tuscan Shrimp With White Beans, Tomatoes and Basil image

We love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! You, of course, can have it anytime of year you want. Very simple and clean flavors. A green salad, crusty garlic bread, and crisp white wine make a classic meal.

Provided by little_wing

Categories     Beans

Time 25m

Yield 6 serving(s)

Number Of Ingredients 16

3 (16 ounce) cans cannellini beans or 3 (16 ounce) cans great northern beans, drained and rinsed
1/2 cup chopped onion
2 -3 tablespoons red wine vinegar
2 garlic cloves, chopped
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup olive oil
1 lb large shrimp (tail left on)
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 cup tomatoes, peeled, seeded and diced
1/2 cup basil, coarsely chopped
1 1/2 tablespoons lemon juice
salt & freshly ground black pepper
2 tablespoons Italian parsley, chopped
best-quality extra virgin olive oil, for drizzling

Steps:

  • Combine all bean ingredients and heat on medium low.
  • While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
  • Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
  • Remove the shrimp to a bowl.
  • Add the garlic to the pan and saute until the garlic browns.
  • Add the pepper 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.
  • Spoon the white beans on a platter or individual plates.
  • Drizzle with the best olive oil you have.
  • Top with shrimp mixture.
  • Sprinkle with parsley.

Nutrition Facts : Calories 493.8, Fat 11.2, SaturatedFat 1.7, Cholesterol 115.2, Sodium 129.3, Carbohydrate 61.8, Fiber 15.2, Sugar 2.3, Protein 38.2

WHITE BEANS WITH ROASTED TOMATOES



White Beans with Roasted Tomatoes image

Categories     Bean     Onion     Tomato     Side     Roast     Vegetarian     Basil     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

For beans
1 lb dried cannellini beans (2 cups), picked over and rinsed
1 lb cipolline* or small boiling onions (left unpeeled)
1 1/2 teaspoons salt (preferably sea salt), or to taste
For tomatoes
2 lb large tomatoes, cored and halved crosswise
1 lb cherry tomatoes (preferably mixed colors; 4 cups)
1 teaspoon salt (preferably sea salt)
1 teaspoon sugar
1/2 cup extra-virgin olive oil
1/4 cup torn fresh basil leaves

Steps:

  • Cook beans:
  • Cover beans with cold water by 2 inches in a bowl and soak at room temperature at least 8 hours or quick-soak (see cooks' note, below). Drain well in a colander.
  • Blanch onions in boiling salted water , 1 minute, then drain and peel.
  • Cover beans with cold water by about 1 inch in a 5- to 6-quart pot and bring to a boil. Add onions and simmer, partially covered, skimming froth as necessary, until beans and onions are tender, 40 minutes to 1 hour. Stir in salt and let stand (in cooking liquid), uncovered.
  • Roast tomatoes while beans are cooking:
  • Put oven rack in upper third of oven and preheat oven to 500°F.
  • Toss tomato halves and cherry tomatoes with salt, sugar, and oil in a shallow 3-quart baking dish, then arrange tomato halves cut sides up. Roast tomatoes, uncovered, until large tomatoes are very tender with brown patches and cherry tomatoes are falling apart, 35 to 50 minutes.
  • Assemble dish:
  • Transfer warm beans and onions with a slotted spoon to a deep large platter. Arrange tomatoes decoratively on top of beans and pour tomato juices on top. Sprinkle with basil leaves.

SHRIMP WITH HERBY WHITE BEANS AND TOMATOES



Shrimp with Herby White Beans and Tomatoes image

This one-pot meal, developed for our #cook90 initiative, is herby, sweet, and garlicky all at once. To add more green, throw in a handful of arugula and spinach at the end; for more garlic, pair it with garlic toast.

Provided by David Tamarkin

Categories     #cook90     Shrimp     Dinner     Bean     Tomato     Quick & Easy     Healthy     Quick and Healthy     Seafood     Shellfish

Yield Serves 2

Number Of Ingredients 9

3 tablespoons olive oil, divided
1 medium shallot, thinly sliced
1 (14.5-ounce) can diced tomatoes
1/2 teaspoon (or more) kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 (15-ounce) can white beans, rinsed, drained
1/4 cup Roasted Garlic Herb Sauce or high-quality pesto, plus more for serving
8 ounces shrimp, peeled, deveined (about 16 medium)
Thick slices of crusty toasted bread (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large skillet over medium; cook shallot until just softened and golden, about 2 minutes. Add tomatoes with their juices, 1/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water. Increase heat to high, bring to a boil, and cook until sauce thickens slightly, about 5 minutes. Reduce heat to low, add beans and 1/4 cup Roasted Garlic Herb Sauce, and cook, stirring, until warmed through, 1-2 minutes. Taste and adjust salt if needed, then divide bean mixture between 2 large, shallow bowls.
  • Wipe out skillet. Heat remaining 1 Tbsp. oil in skillet over medium-high. Add shrimp and remaining 1/4 tsp. salt and 1/4 tsp. pepper. Cook, stirring often, until shrimp is cooked through and starting to take on a little color on both sides, about 3 minutes. Divide shrimp between bowls with beans; drizzle with additional sauce. Serve with toast alongside.

Tips:

  • Use fresh, high-quality ingredients: This will make a big difference in the flavor of your dish.
  • Don't overcook the shrimp: Shrimp cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
  • Make sure the tomatoes are ripe and juicy: This will give your dish the best flavor.
  • Use a good quality white wine: The wine will add flavor to the dish, so make sure you use one that you enjoy drinking.
  • Season the dish to taste: Add salt, pepper, and other seasonings to taste.

Conclusion:

This broiled shrimp with tomatoes and white beans is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover shrimp. Serve it with rice or pasta, and enjoy!

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