Broiled Shrimp with Tomatoes and White Beans
Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor. In our experience, this isn't an issue if the pan is well seasoned.
- Total Time:
- Servings: 4
Photography: Johnny Miller
Source: Martha Stewart Living, September 2011
- 2 cups grape tomatoes (12 ounces)
- 1 can (19 ounces) white beans, drained and rinsed
- 2 tablespoons brine-packed capers, rinsed
- 1 tablespoon minced garlic (from 4 cloves)
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- Coarse salt
- 1 pound shelled large shrimp (about 15), tails left intact
- 3/4 cup chicken stock
Heat broiler. Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes. Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2 teaspoon salt in a bowl. Toss shrimp with remaining tablespoon oil and 1/4 teaspoon salt in another bowl.
Remove skillet from oven, and add tomato mixture. Broil until tomatoes are charred and beginning to collapse, about 5 minutes. Remove from oven, and stir in stock, then shrimp. Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more. Drizzle with oil.