Cannellini Bean and Shrimp Stew Recipe

Looking for an easy Cannellini Bean and Shrimp Stew recipe? Learn how to make Cannellini Bean and Shrimp Stew using healthy ingredients.


Submitted by christinavt

Makes 6 servings



Cannellini beans are white kidney beans; substitute Great Northern beans, if you prefer. Cooking Light, DECEMBER 2007. large shrimp, olive oil, dry white wine, water, clam juice, bay leaf, onion, tomato paste, garlic, fresh thyme, salt, crushed red pepper, canned tomatoes, cannellini beans, parsley cvt

Recipe Ingredients for Cannellini Bean and Shrimp Stew

1 pound (unpeeled large) shrimp
4 teaspoons olive oil, divided
1/2 cup dry white wine
2 cups water
240 g (8-ounce bottle) clam juice (88893)
3 cups chopped onion
1 tablespoon tomato paste (11887)
6 garlic cloves, minced
1 tablespoon chopped fresh thyme (2049)
1/2 teaspoon salt
1/4 teaspoon crushed red pepper (91319)
14 1/2 ounce diced tomatoes, undrained (82687)
520 g (4 cups) cooked cannellini beans (120792)
1/4 cup chopped fresh flat-leaf parsley

Recipe Directions for Cannellini Bean and Shrimp Stew

  1. Peel and devein shrimp, reserving shells. Cover and chill shrimp.

  2. Heat 1 teaspoon oil in a medium saucepan over medium-high heat. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. Stir in wine; bring to a boil. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. Stir in 2 cups water, clam juice, and one bay leaf; simmer 12 minutes or until liquid is reduced by half. Set shrimp stock aside.

  3. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. Add tomato paste and garlic; cook 2 minutes, stirring frequently. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. Strain shrimp stock through a colander over Dutch oven; discard solids. Add beans to pan; bring to a boil. Cover, reduce heat, and simmer 10 minutes; remove from heat. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. Stir in parsley.

  4. Yield: 6 servings (serving size: 1 1/3 cups)

  5. CALORIES 318 (15% from fat); FAT 5.3g (sat 0.7g,mono 2.4g,poly 0.9g); PROTEIN 24.9g; CHOLESTEROL 116mg; CALCIUM 340mg; SODIUM 486mg; FIBER 2.6g; IRON 5.6mg; CARBOHYDRATE 43.7g

Categories

Beans, Seafood, Tomatoes, Vegetables, Main Dish, American, Simmer

Nutrition Facts
Serving Size 439.2g
Amount Per Serving
Calories
271
Calories from Fat
35
% Daily Value*
Total Fat
3.9g
6%
Saturated Fat
0.6g
3%
Trans Fat
0.0g
Cholesterol
230mg
77%
Sodium
1126mg
47%
Potassium
498mg
14%
Total Carbohydrates
24.9g
8%
Dietary Fiber
9.0g
36%
Sugars
6.5g
Protein
29.8g
Vitamin A 14% Vitamin C 27%
Calcium 18% Iron 25%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B-
  Good points
  • Low in saturated fat
  • High in dietary fiber
  • High in selenium
  •   Bad points
  • Very high in cholesterol
  • High in sodium
  • Contains alcohol
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