Best 5 Garlicky Shrimp Tomato And White Bean Stew Recipes
Indulge in a delightful culinary journey with our Garlicky Shrimp, Tomato, and White Bean Stew, a symphony of flavors that will tantalize your taste buds. This hearty and flavorful stew is not only a feast for the senses but also a breeze to prepare, making it a perfect weeknight meal. Succulent shrimp, plump tomatoes, creamy white beans, and a medley of aromatic spices come together in a rich and savory broth that is sure to satisfy. But that's not all, as this article also features a collection of equally enticing recipes that will expand your culinary horizons. From classic comfort food dishes to vibrant international cuisine, there's something for every palate to savor. So, embark on this culinary adventure and discover the joy of cooking with our diverse selection of recipes.
Let's cook with our recipes!
TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
SHRIMP AND WHITE BEAN STEW
Make and share this Shrimp and White Bean Stew recipe from Food.com.
Provided by sandrasothere
Categories Stew
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
- Stir in the beans, tomatoes, and herbs.
- Add broth and bring to a boil over high heat.
- Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
- Add the shrimp and simmer just until cooked through, about 2 minutes.
- Add parsley and serve.
SHRIMP WITH HERBY WHITE BEANS AND TOMATOES
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
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.
ROASTED TOMATO AND WHITE BEAN STEW
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
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.
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
Tips:
- Choose fresh, succulent shrimp: Opt for shrimp with a vibrant color and a firm texture. Avoid any shrimp that appears slimy or has an off odor.
- Properly devein and clean the shrimp: Deveining removes the intestinal tract, ensuring a cleaner taste and texture. Use a sharp knife to make a shallow incision along the back of the shrimp, then gently remove the vein.
- Don't overcrowd the pan: When cooking the shrimp, avoid overcrowding the pan as this can result in steamed rather than seared shrimp. Work in batches if necessary to ensure even cooking.
- Use a flavorful cooking liquid: The combination of white wine, chicken broth, and diced tomatoes creates a flavorful base for the stew. You can also use vegetable broth for a vegetarian option.
- Simmer gently: Once the stew comes to a simmer, reduce the heat to low and let it simmer gently for about 15 minutes. This allows the flavors to meld and develop.
- Add the beans and shrimp towards the end: The beans and shrimp cook quickly, so add them towards the end of the cooking time to prevent overcooking.
- Season to taste: Before serving, taste the stew and adjust the seasoning as needed. A squeeze of lemon juice can add a bright, refreshing touch.
Conclusion:
This garlicky shrimp, tomato, and white bean stew is a delightful dish that combines succulent shrimp, tender beans, and flavorful tomatoes in a savory broth. It's a perfect balance of flavors and textures, making it a satisfying meal for any occasion. Whether you're looking for a quick and easy weeknight dinner or a comforting dish to share with friends and family, this stew is sure to impress. So gather your ingredients, put on your apron, and embark on a culinary journey that will leave your taste buds dancing!
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