Recipes Ingredients Seafood Recipes Shrimp Recipes Broiled Shrimp with Tomatoes and White Beans 3.3 (73) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Prep Time: 15 mins Total Time: 30 mins Servings: 4 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. 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 ¾ 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. Rate it Print