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Broiled shrimp with tomatoes and white beans

Servings:
Makes 4 servings
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Ingredients

  • 2 cup grape tomatoes (12 ounces)
  • 1 can (19 ounces) white beans, drained and rinsed
  • 2 tablespoon brine-packed capers, rinsed
  • 1 tablespoon minced garlic (from 4 cloves)
  • 2 tablespoon extra-virgin olive oil, plus more for drizzling
  • 1 pound shelled large shrimp (about 15), tails left intact
  • 3/4 cup chicken stock

Preparation

Baking Directions:

Preheat oven to 450°.

Season chicken with salt.

Heat a large, heavy ovenproof skillet (preferably cast iron) over medium-high heat.

Swirl in oil.

Cook chicken, skin side down, until browned, about 5 minutes.

Flip chicken, and push to side of skillet.

Add 1 cup stock and 1/2 teaspoon salt.

Add potatoes to liquid.

Bring to a boil.

Add garlic, olives, lemon wedges, and thyme to liquid.

Return to a boil.

Heat broiler.

Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes.

Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2 teaspoon salt in a bowl.

Toss shrimp with remaining tablespoon oil and 1/4 teaspoon salt in another bowl.

Remove skillet from oven, and add tomato mixture.

Broil until tomatoes are charred and beginning to collapse, about 5 minutes.

Remove from oven, and stir in stock, then shrimp.

Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more.

Drizzle with oil.

Tips:

Iron is one of the more reactive metals, which is why traditional wisdom is not to cook tomatoes and other acidic foods in cast iron, since they can pick up a metallic flavor.

In our experience, this isn't an issue if the pan is well seasoned.

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