Broiled Shrimp with Tomatoes and White Beans
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Martha Stewart Living, September 2011
- Prep Time 15 minutes
- Total Time 30 minutes
- Yield Serves 4
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Ingredients
- 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
Directions
- 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.
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From the moment I threw the tomato bean mixture into the fry pan I knew this would be wonderful! I did use 1/2 c chicken broth--wine would have been good too. Fabulous!
Very tasty. I added some Italian dry seasoning (about a tsp.). I will make this again and put this over linguine. It has the makings of a scampy. Or, mix in some cooked Ditalini pasta for a hybrid pasta and bean dish.
This was good, with potential to be better. When I make it again, I'm going to do 1/2 cup chicken stock and 1/4 cup white wine. Instead of drizzling olive oil at the end, I'm going to add one pat of butter to try and "pull sauce" together more. I sprinkled oregano over shrimp and sprinkled fresh chopped parsley over before I served. Shrimp is kind of bland so I think a bit of wine and butter and herbs will add the necessary flavor. Also, get crusty bread!!!