One-Skillet Shrimp & Cannellini Beans in Tomato-Chile Broth

By á-4084

The tomato chili broth creates a great depth of flavor in this shrimp and beans dish. Serve with bread alongside for dipping.

Ingredients

• 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
• 1/2 cup torn pitted Castelvetrano olives
• Basil leaves and country-style bread (for serving)

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

Heat 2 tablespoons 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.