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
- 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.
Tried this recipe?Let us know how it was!