Tuscan Shrimp and Beans

Why This Recipe Works

To give this riff on Tuscan-style beans fuller seafood flavor, we made a quick concentrated stock with the shrimp shells and used it to simmer the beans. We also cooked the shrimp with the beans rather than separately and sautéed minced anchovies with the aromatics. To season the shrimp and keep them plump and juicy, we brined them briefly, added them late in the cooking process, and reduced the heat so they cooked gently. Canned beans and canned tomatoes make this dish fast and doable at any time of year; plus, the liquid from one of the cans of beans lends the stew good body. Plenty of fresh basil and lemon juice and zest provide freshness and nice acidity.


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2 tablespoons sugar
Salt and pepper
1 pound large shell-on shrimp (26 to 30 per pound), peeled, deveined, and tails removed, shells reserved
¼ 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
¼ 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
¼ cup shredded fresh basil
½ teaspoon grated lemon zest plus 1 tablespoon juice
Nutritional Information


Per Serving (Serves 4)

  • Calories 509
  • Cholesterol 144 mg
  • Fat 15 g
  • Sodium 1135 mg
  • Saturated 2 g
  • Carbs 60 g
  • Trans 0 g
  • Dietary Fiber 13 g
  • Monounsaturated 10 g
  • Sugar 10 g
  • Polyunsaturated 2 g
  • Protein 33 g

The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Serves 4 to 6

We prefer untreated shrimp, but if your shrimp are treated with added salt or preservatives like sodium tripolyphosphate, skip brining in step 1 and increase the salt to 1/2 teaspoon in step 3. Serve with crusty bread.

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. 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, onion, garlic, anchovies, pepper flakes, 1/4 teaspoon salt, and 1/8 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.