Fish & SeafoodMain CourseMartine Bertin-PetersonProvencal RecipesTaste

Roasted Shrimp and Tomatoes an Easy One Pot Recipe

There is no question that my heart is equally split between France and Italy, which is why I run small-group Goût et Voyage tours in both Provence and Tuscany. The scenery is similar, yet architectural and cultural differences make travel in both locations pure joy. However, when it comes to the culinary customs in the two countries, the border is fluid. Many ingredients such as tomatoes, local cheese, and leafy greens are commonly found in both places. This recipe for Cheesy Tomato Beans with Spinach and Roasted Shrimp is a new favourite. The preparation is simple, you only need one pan, and the ingredients are readily available.

Cheesy Tomato Shrimp Spinach Before Cooking Recipe

Cheesy Tomato Beans with Spinach and Roasted Shrimp

blankMartine Bertin-Peterson
This dish is one that I adapted from a recent (January 2022) Bon Appétit magazine recipe. This version added the shrimp and substituted spinach for the broccoli rabe... Enjoy!
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Dish
Cuisine Mediterranean
Servings 4 Servings

Ingredients
  

  • 4 Garlic Cloves minced
  • 3 tbsp Olive oil
  • 2 tsp Anchovy paste or 4 oil-packed anchovies
  • 2 tbsp Double-concentrated Tomato Paste
  • 1/2 tsp Crushed Red Pepper Flakes
  • 8 oz Spinach washed & dried
  • Kosher Salt and Freshly Ground Pepper
  • 1 14 oz (can) Whole Marzano Tomatoes broken into pieces, liquid reserved
  • 2 15 oz (cans) Cannellini Beans rinsed
  • 16-20 Large Raw Shrimp peeled
  • 1 cup Shredded Mozzarella Cheese
  • Grated Parmesan for serving
  • Crusty Italian or French baguette for dipping

Instructions
 

  • Preheat oven to 425 degrees. Toss shrimp in 1 tablespoon olive oil to coat and roast in preheated oven for 5-6 minutes or until almost cooked through. Set aside.
  • In a large oven-proof skillet ( I use a cast-iron skillet), cook garlic in 2 tablespoons olive oil over medium heat until lightly browned 2-3 minutes— stir frequently and lower heat to ensure the garlic doesn’t burn. Add anchovy paste (or anchovies), tomato paste, red pepper flakes. Cook, stirring until tomato paste darkens, about 2-3 minutes.
  • Add the tomatoes you have broken into pieces and continue to cook until liquid is absorbed about 8-10 minutes.
  • Add the rinsed and drained cannellini beans, the spinach and the reserved tomato liquid, salt & pepper to taste and simmer until heated through and the flavours have melded. ( Add 1/4 cup water if the mixture looks too dry).
  • Preheat broiler to high.
  • Arrange roasted shrimp on top of bean mixture scatter mozzarella cheese over the top. Broil until cheese is melted, bubbling and browned in spots, about 2 minutes (watch closely to ensure the cheese does not burn).
  • Serve immediately- right from the skillet, with Parmesan cheese for sprinkling and crusty bread for dipping.
Keyword Cheese, Shrimp, Tomatoes
Tried this recipe?Let us know how it was!

More Recipes with Shrimp:

Shrimp Bruschetta with Fennel & Dill Salad
Prepare the fennel, dill salad first so that it is ready when the bruschetta is finished.
Check out this recipe
Shrimp Bruschetta with Fennel and Dill Salad
Shrimp Cakes with Lime-Ginger Mayonnaise
The recipe makes 8 shrimp cakes.
Check out this recipe
Shrimp Cakes Dinner
Zucchini and Shrimp Fritters, Saffron Mayonnaise
Crispy fried zucchini and shrimp fritters topped with a fresh and creamy saffron mayonnaise.
Check out this recipe
Shrimp Appetizer zucchini fritters @CocoaandLavender
Spaghetti allo Scoglio 
Prepare this Mediterranean seafood pasta with the shellfish that you find (and like). We used fresh mussels, clams, shrimp and calamari with very simple seasoning.
Check out this recipe
Seafood Pasta Recipe

Please share this with friends and family.

Previous post

Vacqueyras Wine Pairing a Virtual Dinner with Friends

Next post

L'Appart by David Lebovitz a Book and Swedish Meatballs Recipe

Martine Bertin-Peterson

Martine Bertin-Peterson

Goût et Voyage, LLC was founded by Martine Bertin-Peterson to bring together her lifetime passions of travel, cooking and culture. Creating unforgettable memories, Martine serves as the escort for all Goût et Voyage culinary travel adventures and serves as chef de cuisine for customized cooking classes at home in Bucks County, PA. 
 
Martine’s background and experience are as wide-ranging as her interests. She has decades of cooking experience gained through formal and informal cooking courses in the United States, France and Italy. Born in France and fluent in 5 languages, Martine has travelled to more than 50 countries across 5 continents. She has escorted travel groups throughout Europe and Latin America over the past 25+ years and for the past 5 years has focused on creating unique gourmet experiences for her clients in Provence. 

President of the Alliance Française of Doylestown, PA. Martine currently resides in Pennsylvania with her husband who, along with her NYC-based daughter, are regular and willing subjects for her travel and culinary adventures.

No Comment

Leave a reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.