What do you do when you have half of a pound of shrimp in your freezer? Cook them, of course. I was debating what to season them with when I spied the jar of pesto hidden behind the package in the freezer. I decided to cook them with a can of tomatoes and white beans I had hanging around my pantry. I was pleasantly surprised that by combining them all together I came up with a very tasty dish.
The recipe is only for 2, but it is very easy to double. You most likely won’t have leftovers if making this for two, but if you want to double it, leftovers are terrific the next day.
SHRIMP, WHITE BEAN & TOMATO STEW
2 tablespoons olive oil
1 medium shallot, thinly sliced
2 cloves garlic, crushed
1 can (14.5 oz.) diced tomatoes
Dash cayenne, or more to taste
1 can (15 oz.) white beans, rinsed and drained
1/4 cup pesto, plus more for serving
1-1/2 tablespoons fresh lemon juice
8 oz. medium shrimp, peeled and deveined
Crusty bread, toasted, for serving
Heat oil in a large skillet. Cook shallot until just softened and golden, about 2 minutes. Add garlic and cook 1 minute. Add tomatoes with their juice, 1/4 teaspoon salt, 1/4 teaspoon pepper , cayenne and 1/4 cup water. Increase heat to high, bring to a boil and cook until sauce thickens slightly about 5 minutes.
Reduce heat to low, add beans, pesto and shrimp and cook, stirring, until shrimp are starting to take on color, about 3 minutes.
To make ahead: Add the beans and pesto but not the shrimp. Refrigerate overnight and add the shrimp before serving.
Divide between bowls and drizzle with additional pesto. Serve with toast.
Makes 2 servings.
