Tuscan shrimp with tasty white beans

Tuscan shrimp with tasty white beans: If you are looking for a quick seafood meal thank Shrimp is your go to favorite for quick-cooking seafood. Add a hearty cannellini beans and some tasty garlic bread. And you have yourself a worthy, quick one-pot meal.

This is a dish that can be thrown together quickly from ingredients that you can easily keep on-hand.  As long as you have some canned cannellini beans some shrimp and a couple of vegetables you have your self a tasty meal.

How to make Tuscan shrimp with white beans

Prep ingredients:

Before you start cooking we need to prepare the ingredients. First you need to rinse and drain beans. Next take your scallions and trim the ends. Then thinly slice your scallions and separate the dark dark greens. Take your celery wash and thinly slice and put to the side. Scrub your carrot, then halve lengthwise, and thinly slice into nice little half-moons. And finally pick and chop 2 teaspoons tarragon leaves, discarding stems.

Sauté shrimp:

The simplest part of this recipe is gong to be sauteing the shrimp. Make sure to pat the shrimp dry. Than heat 1 tablespoon oil in a medium skillet over medium-high heat. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Than transfer to a plate for later.

Cook vegetables and making the sauce:

Take one tablespoon oil and heat it in same skillet over over medium-high. Now add your celery, carrots, and scallion whites and light greens. Don’t forget to season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Now add your seafood broth concentrate or 1 cup of seafood stalk. Than put in your beans, 1 cup water if you use broth concentrate, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender about 2–3 minutes.

Make tarragon oil:

Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up. Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).

Finish & serve your Tuscan shrimp:

Now its time to finish off the meal. Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving. Use your toasted rolls for dipping and you have a satisfying meal.

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