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.



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (3)

73 Ratings
  • 5 star values: 12
  • 4 star values: 12
  • 3 star values: 32
  • 2 star values: 16
  • 1 star values: 1
Rating: 4 stars
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!
Rating: Unrated
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.
Rating: Unrated
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!!!