Garlicky Shrimp, Tomato and White Bean Stew

 Garlicky Shrimp, Tomato and White Bean Stew

1 lb. large shell-on shrimp, peeled, deveined and tails removed, shells reserved ¼ C. extra-virgin olive oil 1 onion, chopped fine 4 garlic cloves, peeled, halved lengthwise, and sliced thin 2 anchovy fillets, rinsed, patted dry, and minced ¼ tsp. Red pepper flakes Salt and pepper 2 (15 oz.) cans cannellini beans (1 can drained/rinsed, 1 can left undrained) 1 (14.5 oz.) can diced tomatoes, undrained ¼ C. shredded fresh basil ½ tsp grated lemon zest  1 Tbsp fresh lemon juice

Heat 1 tablespoon oil in 12-inch skillet over medium heat until shimmering.  Add shrimp shells and cook, stirring frequently, until they begin to turn spotty brown and skillet starts to brown, 5 to 6 minutes.  Remove skillet from heat and carefully add 1 cup water.  When bubbling subsides, return skillet to medium heat and simmer gently, stirring occasionally, for 5 minutes.  Strain mixture through colander set over large bowl.  Discard shells and reserve liquid (you should have about ¼ cup.)  Wipe skillet clean with paper towels.  Heat 2 tablespoons oil, onion, garlic, anchovies, pepper flakes, ¼ tsp salt and ⅛ tsp pepper in skillet over medium-low heat.  Cook, stirring occasionally, until onion is softened, about 5 minutes.  Add 1 can drained beans, 1 can beans with their liquid, tomatoes and shrimp stock and bring to simmer.  Simmer, stirring occasionally, for 15 minutes. 
Reduce heat to low, add shrimp, cover, and cook, stirring once during cooking, util shrimp are just opaque, 5 to 7 minutes.  Remove skillet from heat and stir in basil, lemon zest and lemon juice.  Season with salt and pepper to taste.  Drizzle with remaining 1 tablespoon oil, and serve. Serves 4 to 6

Recipe altered slightly from America’s Test Kitchen