Broiled Shrimp with Tomatoes and White Beans

Name: Broiled Shrimp with Tomatoes and White Beans
Prep time: 15 min
Total time: 30 min
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

73 Ratings
3 Reviews

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.

Martha Stewart Living, September 2011

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Credit: Johnny Miller

Recipe Summary

prep:

15 mins

total:

30 mins

Servings:

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

Step 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.

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Step 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)

73 Ratings

5 star values: 12
4 star values: 12
3 star values: 32
2 star values: 16
1 star values: 1

Martha Stewart Member

11/19/2011

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!

Martha Stewart Member

09/24/2011

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.

Martha Stewart Member

09/18/2011

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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Broiled Shrimp with Tomatoes and White Beans

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Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Broiled Shrimp with Tomatoes and White Beans

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Broiled Shrimp with Tomatoes and White Beans

Gallery

Recipe Summary

Ingredients

Directions

Reviews (3)

All Reviews for Broiled Shrimp with Tomatoes and White Beans