Roasted Shrimp and Tomatoes an Easy One Pot Recipe
Fish & Seafood · Main Course · Martine Bertin-Peterson · Provencal Recipes · TasteMy 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 culinary customs, the border is fluid. Many ingredients, such as tomatoes, local cheese, and leafy greens, are common 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 Beans with Spinach and Roasted Shrimp
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!
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 black 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
- Parmesan cheese grated, for serving
- Italian bread or French baguette for dipping, choose crispy breads
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.
Tried this recipe?Let us know how it was!
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Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
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