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Broiled Shrimp with Tomatoes and White Beans

Recipe photo courtesy of Johnny Miller

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.

Source: Martha Stewart Living, September 2011
Total Time Prep Servings



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How would you rate this recipe?
  • MS11066406
    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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