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Under 30 Minutes

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.

  • Prep:
  • Total Time:
  • Servings: 4
Broiled Shrimp with Tomatoes and White Beans

Photography: Johnny Miller

Source: Martha Stewart Living, September 2011

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

  1. 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.

  2. 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.

Reviews (3)

  • cindyjean 19 Nov, 2011

    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!

  • CaptDenny 24 Sep, 2011

    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.

  • keyze 18 Sep, 2011

    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!!!

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