Shrimp and White bean stew

1 Large head broccoli rabe (about 1 1/4 lb.), cut into 1 inch pieces
2 Tbsp. Arbequina Extra Virgin Olive Oil
2 Cloves Garlic, finely chopped
1 Small Onion, finely chopped
1 - 14.5oz can crushed tomatoes
2 - 15oz cans white beans, rinsed
1 lb medium peeled and deveined shirmp
1/2 cup fresh flat-leaf parsley, chopped
1/4 tsp. crushed red pepper flakes
Crusty Bread for serving

    Place the broccoli rabe in in a large pot, add two quarts cold water and bring to a boil. Add 1 tsp. salt and simmer, covered, just until tender, 5 to 8 minutes. Reserve 1 cup cooking liquid, then drain the broccoli rabe. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, 1/2 tsp. salt and 1/4 tsp. pepper and cook, covered, stirring occasionally, until the onion is tender, 5 to 6 minutes. Add the tomatoes and beans and cook until heated through, about 2 minutes. Add the shrimp and cook, stirring occasionally, until opaque throughout, 4 to 5 minutes; stir in the parsley and red pepper. Add the reserved cooking liquid and the broccoli rabe to the shrimp mixture and stir to combine. Serve with crusty bread, if desired. 

    Recipe from Woman's Day Magazine, December 2014

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