Garlicky Shrimp, Tomato, and White Bean Stew

Name: Garlicky Shrimp, Tomato, and White Bean Stew
Yield: Serves 4 to 6
Cuisine: Europe, Italian
Ingredients: 2 tablespoons, sugar; , Salt and pepper; 1 pound large, shell-on shrimp (26 to 30 per pound), peeled, deveined, and tails removed, shells reserved; 1/4 cup, extra-virgin olive oil; 1 , onion, chopped fine; 4 , garlic cloves, peeled, halved lengthwise, and sliced thin; 2 , anchovy fillets, rinsed, patted dry, and minced; 1/4 teaspoon, red pepper flakes; 2 (15-ounce) cans, cannellini beans (1 can drained and rinsed, 1 can left undrained); 1 (14.5-ounce), can diced tomatoes, drained; 1/4 cup shredded, fresh basil; 1/2 teaspoon, grated lemon zest plus 1 tablespoon juice

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Appears in Cook's Illustrated March/April 2017, America's Test Kitchen TV

Main Courses

Europe

Italian

Pasta, Grains, Rice & Beans

Beans

Fish & Seafood

Stews

Shrimp and bright flavors transform cannellini beans from winter to all-weather fare.

SERVES4 to 6

TIME1½ hours

has video

WHY THIS RECIPE WORKS

Our riff on white bean stew pairs cannellini with shrimp and fresh basil, giving it more of a summery feel (though it's satisfying to eat any time of the year). For fuller seafood flavor, we made a quick concentrated stock with the shrimp s...

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