tuscan shrimp and beans
servings: 2
12-14 oz peeled shrimp, shells reserved
3 tablespoons olive oil
3 garlic cloves, sliced thin
1/2 onion, diced
1 anchovy fillet, minced
1/4 teaspoon red pepper flakes
1 can cannellini beans, not drained
1/2 can fire roasted diced tomatoes
2 tablespoons basil, cut into ribbons
pinch of lemon zest and juice of 1/2 lemon
heat 1 tablespoon oil and add shrimp shells once hot
cook until they turn spotty and brown and the skillet starts to brown
add a cup of water and simmer for 5 minutes
strain reserving the liquid and discarding the shells
heat the remaining 2 tablespoons oil, onion, garlic, anchovies, red pepper flakes, salt and pepper over medium to low heat for 5 minutes until onion is softened
add the can of beans (and its liquid), diced tomatoes, and the shrimp stock
bring to simmer for 15 minutes
reduce heat to low, add shrimp and cover, stirring occasionally 5-7 minutes
remove from heat, stir in basil, lemon zest and juice.
season with s+p, serve with crusty bread