White Bean And Shrimp Stew With Dandelion Greens Recipes

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TUSCAN SHRIMP WITH WHITE BEANS



Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
  • Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

LEMONY SHRIMP AND BEAN STEW



Lemony Shrimp and Bean Stew image

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.

Provided by Sue Li

Categories     dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 teaspoon fresh lemon zest and 2 tablespoons juice
1 teaspoon sweet or smoked paprika
2 garlic cloves, grated
Kosher salt and black pepper
1 pound peeled, deveined large shrimp (tails removed)
4 tablespoons unsalted butter (1/2 stick)
2 large leeks, trimmed, then halved lengthwise, white and light green parts sliced crosswise 1/2-inch thick (or 1 large onion, minced)
1 (15-ounce) can cannellini beans or other white beans, rinsed
2 cups chicken stock or vegetable stock
2 tablespoons finely chopped fresh parsley (optional)
Toasted bread, for serving (optional)

Steps:

  • Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
  • In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
  • Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.

GARLIC SHRIMP AND WHITE BEANS



Garlic Shrimp and White Beans image

Provided by Bon Appétit Test Kitchen

Categories     Garlic     Quick & Easy     Dinner     Shrimp     Bon Appétit     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Diabetes-Friendly

Yield Makes 4 servings

Number Of Ingredients 14

6 tablespoons olive oil, divided
3 garlic cloves, minced, divided
2 dried chiles de árbol
1 bay leaf, preferably fresh
1 1/4 cups chopped tomato (about 8 ounces)
Kosher salt, freshly ground pepper
1 tablespoon tomato paste
2 15-ounce cans white beans (such as cannellini), rinsed, drained
1 cup low-sodium chicken broth
1 pound medium shrimp
1 teaspoon smoked paprika
2 tablespoons chopped flat-leaf parsley
Grilled bread (optional)
Ingredient info: Dried chiles de árbol are available at Latin markets, specialty foods stores, and some supermarkets.

Steps:

  • Preheat broiler. Heat 2 tablespoons oil in a large, heavy, ovenproof skillet over medium heat. Add 1 garlic clove, chiles, and bay leaf and cook, stirring constantly, just until fragrant, 1-2 minutes (do not allow garlic to burn). Add tomato; season with salt and pepper. Cook, stirring and smashing tomato with the back of a wooden spoon, until tomato is completely broken down, about 5 minutes.
  • Add tomato paste and cook, stirring constantly, until paste is deep red and caramelized, 3-4 minutes. Stir in beans and broth. Bring to a brisk simmer and cook until juices are slightly reduced and thickened, 3-4 minutes. Season to taste with salt and pepper.
  • Combine remaining 2 garlic cloves, 2 tablespoons oil, shrimp, and paprika in a medium bowl; season with salt and pepper and toss to evenly coat shrimp. Scatter shrimp over beans in an even layer.
  • Broil until shrimp are golden and cooked through, about 3 minutes. Drizzle remaining 2 tablespoons oil over shrimp and beans; garnish with parsley. Serve with bread, if desired.

WHITE BEAN AND SHRIMP STEW WITH DANDELION GREENS



WHITE BEAN AND SHRIMP STEW WITH DANDELION GREENS image

Categories     Soup/Stew     Shellfish     Roast     Low Cal

Yield 6-8 servings

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/4 pound diced pancetta or Spanish chorizo
1 onion, diced (about 1 cup)
4 cloves garlic, minced, divided
1 pound dried Great Northern beans
7 cups water
Salt
1 pound peeled medium shrimp
1 teaspoon pimentón de la vera
1/4 teaspoon ground cumin
1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)
Sherry vinegar

Steps:

  • 1. Heat the oven to 350 degrees. 2. Heat 2 tablespoons olive oil in a Dutch oven over medium heat. Add the pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves of minced garlic (about 2 tablespoons) and cook until fragrant, about 3 minutes. 3. Add the dried beans and water, cover tightly and bring to a simmer. When the water is simmering, stir and place in the oven. Bake for 1 hour before stirring in 1 teaspoon of salt. Cover again and return to the oven to cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours total. 4. Meanwhile, season the shrimp with the pimentón, ground cumin, the remaining 1 clove minced garlic and one-half teaspoon of salt. Heat a medium nonstick skillet over medium-high heat, add 1 tablespoon olive oil and, when it is very hot, add the shrimp. Cook, stirring constantly, until the shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve. 5. When the beans are tender, stir the shrimp and the chopped dandelion greens into the stew. Cook just long enough to wilt the greens, about 5 minutes. Season to taste, adding first salt and then the sherry vinegar, adding it about one-fourth teaspoon at a time. It will take only about 1 teaspoon total. The stew shouldn't taste noticeably sour, just more complex.

SHRIMP AND WHITE BEAN STEW



Shrimp and White Bean Stew image

Make and share this Shrimp and White Bean Stew recipe from Food.com.

Provided by sandrasothere

Categories     Stew

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 (15 ounce) can cannellini beans, drained and rinsed
1 (14 ounce) can diced tomatoes, drained
1 teaspoon oregano
1 teaspoon basil
1 teaspoon rosemary
3 cups chicken broth
1 lb small shrimp, peeled
1/2 cup parsley, chopped

Steps:

  • Heat the oil in a soup pot. Add onion and garlic and cook, stirring frequently,until the onion softens, about 3 minutes.
  • Stir in the beans, tomatoes, and herbs.
  • Add broth and bring to a boil over high heat.
  • Reduce heat and simmer until the stew is slightly thickened, about 15 minutes.
  • Add the shrimp and simmer just until cooked through, about 2 minutes.
  • Add parsley and serve.

WHITE BEAN AND SHRIMP STEW WITH DANDELION GREENS



White Bean and Shrimp Stew With Dandelion Greens image

This lovely slow cooked one pot stew is perfect for the earliest of the dandilion greens when it is still cold & raw. From the Tribune's Food & Drink Weekly Guide.

Provided by Busters friend

Categories     Stew

Time 3h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

3 tablespoons olive oil, divided
1/4 lb pancetta, diced (or Spanish chorizo)
1 onion, diced (about 1 cup)
4 garlic cloves, minced, divided
1 lb great northern bean, dried
7 cups water
salt, to taste
1 lb shrimp, peeled medium
1 teaspoon paprika (pimentà n de la vera)
1/4 teaspoon cumin, ground
1 bunch dandelion greens, chopped (or Swiss chard, mustard greens or kale)
sherry wine vinegar, to taste

Steps:

  • Heat the oven to 350 degrees.
  • Heat 2 Tbsps. olive oil in a Dutch oven over medium heat. Add the pancetta and cook, stirring frequently, until it begins to brown and render its fat, about 3 minutes. Add the onion and cook until soft, about 5 minutes. Add 3 cloves of minced garlic (about 2 Tbsps.) and cook until fragrant, about 3 minutes.
  • Add the dried beans and water, cover tightly and bring to a simmer. When the water is simmering, stir and place in the oven. Bake for 1 hour before stirring in 1 teaspoon of salt. Cover again and return to the oven to cook, stirring occasionally, until the beans are tender, about 1 1/2 to 2 hours total.
  • Meanwhile, season the shrimp with the pimentón, ground cumin, the remaining 1 clove minced garlic and one-half teaspoons of salt. Heat a medium nonstick skillet over medium-high heat, add 1 tablespoons olive oil and, when it is very hot, add the shrimp. Cook, stirring constantly, until the shrimp are bright red on the outside and firm, about 3 minutes. Remove from heat and reserve.
  • When the beans are tender, stir the shrimp and the chopped dandelion greens into the stew. Cook just long enough to wilt the greens, about 5 minutes. Season to taste, adding first salt and then the sherry vinegar, adding it about one-fourth teaspoons at a time. It will take only about 1 teaspoons total. The stew shouldn't taste noticeably sour, just more complex.

Nutrition Facts : Calories 233.1, Fat 8, SaturatedFat 1.3, Cholesterol 147.2, Sodium 177.4, Carbohydrate 18.2, Fiber 5.6, Sugar 0.8, Protein 22.3

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Top Asked Questions

How do you cook white beans and shrimp together?
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp. Heat 1/4 cup oil in a large skillet over high heat.
How do you cook shrimp with leeks and beans?
Using a slotted spoon, transfer shrimp to a plate; set aside. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high.
What kind of beans do you use to cook garlic shrimp?
Canned beans are your friend in this garlic shrimp recipe. Preheat broiler. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet over medium heat.
How to cook shrimp and beans in a crock pot?
Using a slotted spoon, transfer shrimp to a plate; set aside. Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes.

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