How To Make White Bean, Tomato, and Shrimp Skillet
Rich in bright Mediterranean flavors, enjoy a scrumptious shrimp skillet that’s made with cannellini beans, tomatoes, and fennel bulbs for a hearty dish.
Serves:
Ingredients
For Breadcrumbs (Optional):
- 2tbspolive oil
- 2cupscoarse bread crumbs,store bought or homemade
- ¼tspdried thyme
- 1pinchsalt
- 1pinchground black pepper
For Shrimp:
- 2tbspolive oil
- 1largefennel bulb
- ½onion,finely chopped
- 2clovesgarlic,finely chopped
- 1celery stalk,finely chopped
- ½tspdried thyme
- ¼tspsalt
- ¼tspaleppo,maras or other crushed red pepper
- 15ozdiced tomatoes,(1 can)
- 15ozcannellini beans,(1 can), rinsed and drained
- ½cupwater,or as needed
- 1lbshrimp,(16 to 20 count), extra large
- salt and pepper,to taste
- ¼cupparsley,chopped, for garnish
- 1lemon,cut into wedges, for garnish
Instructions
Breadcrumbs (Optional):
-
In a large skillet over medium-high heat, heat olive oil. Add the bread crumbs, thyme, salt, and ground black pepper. Cook, stirring constantly, for 5 to 6 minutes, or until the breadcrumbs are golden and crisp.
-
Transfer to a bowl and wipe out the skillet with a paper towel.
Shrimp:
-
If there are any brown spots on the outside of the bulb, use a vegetable peeler to remove them. Cut a sliver off the bottom of the fennel bulb, but leave the root intact to hold the wedges together.
-
Slice off the stems close to the bulb, and reserve some of the fennel fronds for the garnish. Cut the fennel bulb into 8 wedges.
-
In the skillet over medium-high heat, heat olive oil. Add the fennel wedges and cook for 5 to 6 minutes, turning them with tongs occasionally, until they are golden on the outside. Transfer the wedges to a plate.
-
Return the skillet to the stove over medium heat, and add the onions, garlic, celery, thyme, salt, and crushed red pepper. Cook, stirring often, for 5 to 6 minutes, or until the vegetables soften.
-
Add the tomatoes and simmer: Add the tomatoes, their juices, and ½ cup water to the pan. Bring to a simmer and nestle the fennel wedges into the tomatoes.
-
Cook for 12 to 14 minutes, turning the fennel with tongs occasionally, until the fennel is tender. If the liquid in the pan looks dry, add more water, a few tablespoons at a time.
-
Stir in the beans and return the stew to a simmer. Spread the shrimp on top, cover the skillet with a lid, and simmer at very low heat for 2 minutes.
-
With tongs, turn the shrimp over in the stew, cover the pan with a lid, and remove it from the heat. Let the shrimp cook in the residual heat for 2 to 3 minutes, or until they are opaque in the center.
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Sprinkle the breadcrumbs, parsley, and reserved fennel fronds over the top and finish it with a squeeze of lemon.
-
Serve with additional lemon wedges.
Nutrition
- Calories:Â 551.45kcal
- Fat:Â 12.67g
- Saturated Fat:Â 2.13g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 7.21g
- Polyunsaturated Fat:Â 2.36g
- Carbohydrates:Â 78.68g
- Fiber:Â 16.24g
- Sugar:Â 8.26g
- Protein:Â 33.35g
- Cholesterol:Â 95.25mg
- Sodium:Â 842.59mg
- Calcium:Â 344.88mg
- Potassium:Â 1844.95mg
- Iron:Â 10.63mg
- Vitamin A: 91.02µg
- Vitamin C:Â 24.58mg
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