Shrimp and White Bean Stew

I finally got to do some real cooking. I haven’t done much of that recently, what with us being empty nesters and all—both working, dogs and cats pretty much at war with each other, and my nicely blossoming indoor orchard of citrus trees. And then there’s the pending living-room remodel.

Sometimes there just isn’t much time left for real cooking. You know the kind I mean—where I actually get to start with making a stock, where I layer in the flavors thoughtfully one at a time, where I actually start with a found recipe and adjust and adapt it to my personal style and preference. Plus, since I’m now 50 pounds lighter than I was 11 months ago and plan to keep it that way, the choices I have from on-hand supplies is a bit different. Butter and flour as main ingredients aren’t much in the plan any more, so flavors and textures come from other, more creative places.

So there I was on a Friday evening, sipping quietly on a syrupy Zinfandel, and thinking through my dinner prep plan (yes, Virginia, we actual trained cooks think and make a plan).

Tonight’s menu was built around a tasty shrimp and white-bean stew with fresh basil and lemon zest, and a surprise. And it meant actually cooking!

Heaven in a kitchen.

E thought it was pretty good. I thought it was one of the best dishes I’ve eaten in a very long time. So good that I just had to write about it here, I haven’t been so inspired in a while, but tonight’s dish just struck that chord—definitely a major-seventh in D. I hope you’ll try this one. It’s a winner!

SHRIMP AND WHITE-BEAN STEW

Ingredients:

4 tablespoons extra-virgin olive oil, divided

1 medium onion, chopped fine

1 pound jumbo shell-on shrimp (21-26 count), peeled, deveined, and tails removed, shells reserved

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 tablespoons sugar

¼ cup fresh basil, coarsely chopped

2 (15-ounce) cans cannellini beans (1 can drained and rinsed, 1 can left undrained)

2 teaspoons Thai fish sauce

1 (14.5-ounce) can diced tomatoes, drained

4 garlic cloves, peeled, halved lengthwise, and sliced thin

1/2 teaspoon red pepper flakes

½ teaspoon grated lemon zest plus 1 tablespoon juice

Preparation:

1. Dissolve sugar and 1 tablespoon salt in 1 quart cold water in large container. Submerge shrimp in brine, cover, and refrigerate for 15 minutes. Remove shrimp from brine and pat dry with paper towels.

2. While the shrimp is brining, heat 1 tablespoon oil in 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. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colander set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean with paper towels.

3. Heat 2 tablespoons oil. Add the onion, garlic, anchovies, pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon pepper in now-empty skillet over medium-low heat. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add 1 can drained beans, 1 can beans and their liquid, tomatoes, and shrimp stock and bring to simmer. Simmer, stirring occasionally, for 15 minutes.

4. Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and stir in basil and lemon zest and juice. Season with salt and pepper to taste. Transfer to serving dish, drizzle with remaining 1 tablespoon oil, and serve.

About Jeffrey Thal

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on February 5, 2021, in Recommendations and tagged , , , . Bookmark the permalink. Leave a comment.

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