1. Peel and devein shrimp, reserving shells. 2. Cover and chill shrimp. 3. Heat 1 teaspoon oil in a medium saucepan over medium-high heat. 4. Add reserved shrimp shells to pan; sauté 3 minutes or until shells turn pink. 5. Stir in wine; bring to a boil. 6. Reduce heat, and simmer 5 minutes or until liquid almost evaporates. 7. Stir in 2 cups water, clam juice, and bay leaf; simmer 12 minutes or until liquid is reduced by half. 8. Set shrimp stock aside. 9. Heat remaining 1 tablespoon oil in a large Dutch oven over medium heat. 10. Add onion to pan; cook 8 minutes or until lightly browned, stirring occasionally. 11. Add tomato paste and garlic; cook 2 minutes, stirring frequently. 12. Stir in thyme, salt, pepper, and tomatoes; bring to a simmer. 13. Strain shrimp stock through a colander over Dutch oven; discard solids. 14. Add beans to pan; bring to a boil. 15. Cover, reduce heat, and simmer 10 minutes; remove from heat. 16. Stir in shrimp; cover and let stand 5 minutes or until shrimp are done. 17. Stir in parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
