By request: Tuscan Shrimp and Beans
Ingredients:
2 tbsp sugar
salt and pepper
1 lb large shell-on shrimp (26-30/lb), peeled and de-veined and tails removed, shells reserved
1/4 cup extra-virgin olive oil
1 onion, chopped fine
4 garlic cloves, peeled, halved lengthwise and sliced thin
2 anchovy fillets, rinsed, patted dry, and minced
1/4 tsp red pepper flakes
2 15-oz cans cannellini beans (1can draned and rinsed, 1 can left undrained)
1 14.5-oz can diced tomatoes, drained
1/4 cup shredded fresh basil
1/2 tsp grated lemon zest
1 tbsp lemon juice
Dissolve sugar and 1 tablespoon salt in 1 quart cold water. Submerge shrimp in brine, cover and refrigerate for 15 minutes. Remove shrimp from brine and pat dry w/ paper towels.
Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering. Add shrimp sheels and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown (3 to 5 munites). Remove skillet from heat and carefully add 1 cup water. When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes. Strain mixture through colarnder set over large bowl. Discard shells and reserve liquid (you should have about 1/4 cup). Wipe skillet clean w/ paper towels.
Heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, 1/4 teaspoon salt and 1/8 teaspoon pepper in now-empty skillet over medium-low heat. Cook, stirring occasionally, until onion is softened (about 5 minutes). Add 1 can drained beans, 1 can beans and their liquid, tomatoes and shrimp stock and bring to simmer. Simmer for 15 minutes, stirring occasionally.
Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, until shrimp are just opaque, 5 to 7 minutes. Remove skillet from heat and stir in basil and lemon zest and juice. Season w/ salt and poepper to taste. Transfer to serving dish, drizzle w/ remaining tablespoon olive oil, and serve.
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