One-Skillet Shrimp And Cannellini Beans In Tomato-Chile Broth
Lightly browning the beans and aromatics for a few minutes before you add the tomatoes gives a lot of depth of flavor to the sauce.
- 4 tablespoons olive oil, divided, plus more for drizzling
- 1 15-ounce can cannellini (white kidney) beans, rinsed, patted dry
- 1 large or 2 small shallots, finely chopped
- 2 small Fresno chiles, 1 chopped, 1 sliced into rings
- 4 garlic cloves, thinly sliced
- Kosher salt, freshly ground pepper
- 2 pints multicolored cherry tomatoes
- 1 pound large peeled deveined shrimp
- 1 tablespoon sherry vinegar or red wine vinegar
- ½ cup torn pitted Castelvetrano olives
- Basil leaves and country-style bread (for serving)
Heat 2 Tbsp. oil in a large cast-iron skillet over medium-high. Add beans and cook, shaking often to keep them from getting too brown in any one spot, until browned and crisp, about 5 minutes. Reduce heat to low and add shallot, chopped chile, and garlic. Cook, stirring often, until aromatics are softened and taking on a little color, about 5 minutes. Season with salt and pepper.
Push beans and aromatics to one side of skillet; crank heat up to high. Add tomatoes and 2 Tbsp. oil and cook, shaking skillet often, until tomatoes burst and release their juices, about 5 minutes.
Meanwhile, toss shrimp with a little salt and pepper in a medium bowl.
Fold bean mixture into tomatoes along with a splash of water to loosen; season with more salt and pepper. Bring to a simmer; then reduce heat to maintain a low simmer. Add shrimp, pushing them into sauce to submerge (add more water if needed), and cook until shrimp are opaque throughout, about 5 minutes. Stir in vinegar. Give it a taste and add more salt and pepper if it needs it.
Divide shrimp and bean mixture among bowls; top with olives, basil, and sliced chile and drizzle with more oil. Serve with bread alongside for dipping.
Recipe by Claire Saffitz
Photograph by Alex Lau