Stewy Shrimp with Tomatoes and White Beans
Prep time: 20 minutes
Total time: 20 minutes
Serves 4
Nothing beats the combination of sautéed garlic and white wine. Add in some tomatoes, shrimp and white beans and you have one irresistible and easy meal!
ready to learn? just hit play.
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.
helpful hints
- To thaw frozen shrimp, place them in the refrigerator overnight or thaw in a large bowl of cold water for about 15 minutes
- Use fresh shrimp within 24 hours of purchase, as they are very perishable
- Don’t cook with a wine that you wouldn’t drink!
tools needed
Sheet pan, strainer, can opener, measuring spoons, measuring cups, chef’s knife, paring knife, cutting board, wooden spoon
42 comments, add yours below
Laura on March 23, 2011 at 12:34PM wrote:
shellfish allergy in my house :( can you please do some Passover recipes and maybe a dessert video( not for Passover dessert!) thanks! <3
Amy on March 23, 2011 at 1:42PM wrote:
P.S. I could watch the videos of Jessica and Ally cooking ALL DAY! First, hysterical - and second, I’m visual and seems so much easier when I can watch you guys! Thank you!!
Ann on March 23, 2011 at 2:28PM wrote:
What would be the best way to reheat this without overcooking the shrimp?
Jessica on March 23, 2011 at 3:14PM wrote:
Hi Ann, gently reheat in a saucepan, covered, over low heat for 3 to 5 minutes, stirring once.
Sarah on March 23, 2011 at 4:40PM wrote:
I don’t typically eat shellfish yet this does look great. Thanks! And your video reminds me, do you have concerns about reports of bisphenol A leaching into almost all canned foods? Lately I have been buying Eden brand because they use cans without BPA. It seems yet another toxin consideration when trying to live healthy.
Young on March 23, 2011 at 4:59PM wrote:
I LOVE your site and your recipes are easy, tasty, and simple. I’ve made your herb grilled chicken, chicken and brown rice, and the fish over spinach. I’ll try this recipe next. Thank you & Ally for being so enjoyable to watch. Keep them coming.
Lauren--NY on March 23, 2011 at 5:24PM wrote:
Entertaining and informative as always; passing it on as always. ;-) xoxo
Laura on March 23, 2011 at 6:40PM wrote:
please share your brisket ( know you have one) recipe and a dessert video? whoopie pies would be great! thanks!
Terese--Portland OR on March 23, 2011 at 9:09PM wrote:
You girls crack me up! Love you both! This one pot shrimp dish looks delish. I made the roasted cauliflower yesterday and even my husband, who wouldn’t touch cauliflower with a ten foot pole, liked it! Thanks!
Amanda Barkey on March 24, 2011 at 6:43PM wrote:
you two are so great… i KNOW i am going to laugh every time i watch a new video! beautiful one pot meal, looking forward to making it with some of the wild arugula i have been seeing popping up at the farmers market already here in California!
Desiree on March 25, 2011 at 3:07PM wrote:
This makes me want to run out to the grocery store and get all the ingredients….It’s also perfect for Lent!
SHK on March 25, 2011 at 3:59PM wrote:
This is simply an easy, great-tasting recipe. It is a perfect recipe for a date night in and enjoyable for the whole family. Thank-you. I have three children and the oldest just turned three. You have simplified my life without any sacrifice on flavor.
mandy on March 25, 2011 at 6:59PM wrote:
We just made this for dinner and it was ridiculously good. I love food that actually tastes like the ingredients. So simple, so yummy. My family doesn’t like arugula, but baby spinach was a tasty substitute.
Erica on March 28, 2011 at 9:29PM wrote:
I made this for dinner the other night, and it was not only simple, but delicious! I would definitely make this one-pot meal again. Thank you for another delish recipe!!
Jackie on March 29, 2011 at 5:36PM wrote:
My family is not a fan of arugula, can we sub spinach instead? or do you have another suggestion?
thanks!
Jessica on March 30, 2011 at 10:01AM wrote:
Jackie, you can absolutely substitute fresh spinach for arugula in this recipe.
sara on April 1, 2011 at 9:13AM wrote:
I wanted to know if you don’t drink alcohol…..is there anything you can substitute for the dry white wine in this recipe (I wish that chefs on foodtv,etc could mention substitutes for alcohol or pork if it can be done…for those who do not drink/eat pork). THanks….by the way, I love love love your videos with Alli very helpful!!!
jessica on April 1, 2011 at 10:36AM wrote:
Sara, you can substitute 1/2 water for the wine then add a generous squeeze or two of fresh lemon juice to the finished dish.
Janet on April 3, 2011 at 10:47AM wrote:
This looks great! What would you recommend for side dishes with this?
jen on April 6, 2011 at 9:26PM wrote:
what kind of pot were you cooking this in? looked like something i need to have in my kitchen!! i literally cannot wait to make this dish! i am jealous that alli gets to eat all your yummy meals!
jessica on April 25, 2011 at 12:23PM wrote:
Jen, I used my Le Creuset pot for this but any large saucepan or pot will do!
Norma on May 1, 2011 at 10:45PM wrote:
I made this for dinner tonight, it was delicious and my family loved it! I really enjoy watching you and Ally cook, you look like you are having so much fun! Tomorrow I am making the Peppercorn Steak, I can’t wait! Thank you Jessica, you are a class act!
nicole davis-wigfall on May 4, 2011 at 10:32PM wrote:
hi jessica,i am so happy i found this site! im sure i can fool my husband into eating healthier with your recipes. my kids LOVE the muffins that i make from deceptively delicious! please, keep adding more recipes. maybe one day i will become a confident cook
Kristen W on May 25, 2011 at 7:00PM wrote:
An excellent dish! Made it 2x; once with precooked, thawed shrimp; once with fresh - both times superb! My boyfriend even requested I make this again next week!
suzanne on August 9, 2011 at 11:59AM wrote:
you guys did a great job..thanks for the ideas…i had white beans in the house and had no clue other than soup…your idea is the BOMB! Thanks for the video also…
Megan on September 19, 2011 at 12:49PM wrote:
I can never find enough one pot (healthy) meals and shrimp is a favorite. Looking forward to more videos. Thank you!
Dana on September 19, 2011 at 8:46PM wrote:
Sooo yummy! Thank you! : )
Jane Marzano on September 24, 2011 at 10:50AM wrote:
I was leaving for the beach an hour ago!!but after seeing you on anderson yesterday.. looked up your websight and Love It ..Iconsider myself a good cook and have been cooking for 50 years, but you have great recipies and methods(love that you use san marzano tomatoes) and you and Ally are soooo entertaing you need to have your own tv show,,,How Much Fun!!!!! best wishes Jane
margie on September 27, 2011 at 4:37PM wrote:
Jane was right. Very entertaining and good recipes. I think she can get the meals cooked before heading to the beach!
frances on October 9, 2011 at 9:35AM wrote:
So delicious, so filling, so easy! My son helped, and although he dosn’t care for shrimp, he loved the rest of the stew. We will certainly be making this again.
I’m wondering if this will reheat in the microwave… I want to take it for lunch at work.
Also, can it be made ahead and frozen?
Liz on October 9, 2011 at 11:57AM wrote:
Great recipe. Easy to make (I am really lousy at cooking), and I finally found a way to get the husband to eat arugula! (I told him it was spinach!)
Alison on October 17, 2011 at 6:35PM wrote:
Yum! I used spinach and it worked great. Also I doubled the garlic, but that’s just because I have a problem. I love it too much.
Laura on November 15, 2011 at 9:54AM wrote:
i am making this tonight but using chicken breasts and spinach! can not wait! xo
Laura on November 17, 2011 at 7:00AM wrote:
it was delish! thanks for the inspiration! need more videos, please! <3
Peter on November 25, 2011 at 6:05PM wrote:
I would like to have the recipe for spinach brownies. Thanks.
Kate on January 29, 2012 at 8:39PM wrote:
Thank you SO much for creating this recipe!!! SO GOOD! You totally made my night :) Do you have any suggestions for another protein to substitute for the shrimp?
Ernie on February 25, 2012 at 4:47PM wrote:
Hello from London…I made this for my family (6 of us!) last Sunday. I accepted the challenge to de-vine the shrimp myself, adds about 20 minutes to the prep time if you have two dozen shrimp :-)! I found all ingredients for this recipe at Wholefoods in South Kensington.
Best dish ever! I think I will try some more dishes are report back.
Annie on April 26, 2012 at 8:28PM wrote:
I’ll probably use frozen shrimp, but what does responsibly fished shrimp mean? Like how do I know?
Thanks!
wifemothereventplanner on May 7, 2012 at 7:55AM wrote:
This was a huge hit - and I took all the credit :-) so thank you!!
Minnie on May 12, 2012 at 11:14PM wrote:
When I try your recipes for the first time I have total confidence that something delicious will turn out, and the Stewy Shrimp was no exception. So easy and so good. I continue to appreciate your approach to cooking and I look forward to trying all of your recipes in due time. Thank you so much!
