Tuscan Shrimp and Beans
Why This Recipe Works
To give this riff on Tuscan-style beans fuller seafood flavor, we made a quick concentrated stock with the shrimp shells and used it to simmer the beans. We also cooked the shrimp with the beans rather than separately and sautéed minced anchovies with the aromatics. To season the shrimp and keep them plump and juicy, we brined them briefly, added them late in the cooking process, and reduced the heat so they cooked gently. Canned beans and canned tomatoes make this dish fast and doable at any time of year; plus, the liquid from one of the cans of beans lends the stew good body. Plenty of fresh basil and lemon juice and zest provide freshness and nice acidity.