I did a little dance of joy when I tasted this saucy soup, wow, what flavours!
The original recipe from @thekitchn doesn’t add any broth, the juice from the burst tomatoes makes all of the sauce. Delicous as well of course! But I had a whole bunch of prawn shells which I didn’t want to go to waste, so I made a simple prawn broth with some vegetables I had lying around. It made ±2 cups which I added to the prawn and tomato mix at the end. YUMMMIIIIEEE.
Without making the prawn broth this meal can be in the table within 20 minutes, with the prawn broth 30 minutes longer, but you could also substitute it with a simple fish stock cube!
Garlicky Prawns & White Beans in Burst Tomato & Prawn Broth
- 5 large cloves garlic, 4 minced & 1 finely sliced
- Zest of 1 lime, juice for serving
- Small bunch flat leaf parsley, finely chopped
- 1/2 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp smoked paprika (optional)
- Pinch red pepper flakes
- 1 teaspoon coarse sea salt, plus more for seasoning
- 5 tablespoons olive oil, divided, plus more for drizzling
- 500 g medium peeled and deveined raw shrimp (see notes)
- 500 g cherry or cocktail tomatoes
- 1 can or jar cannellini or white beans
- Crusty bread, for serving
- Prawn broth (optional, see notes)
- Shells from the peeled prawns, ± 1 cup
- 1 carrot, roughly chopped
- 1 onion, roughly chopped
- 2 garlic cloves, roughly chopped
- 1 tbsp tomato paste
- 1 fish stock cube (start with half, add more after tasting)
- 1 bay leaf
- 1 sprig of thyme, left whole
- 2.5 cups water
- Pepper & Salt for seasoning
Part 1: Prawn broth (see notes)
If you're not making your own prawn broth move over to Part 2!
Peel the prawns, add the prawns to the marinade as mentioned below in Part 2, set aside the shells.
In a heavy based pan (this is the pan you'll use for the rest of the dish as well) heat some olive oil and add the prawn shells, sauté for ± 3 minutes until pink.
Add the onions and garlic and sauté until fragrant and translucent, ± 3 minutes.
Add the tomato paste and cook along for ± 2 minutes.
Add the thyme, carrot and bayleaf and top off with just enough water to cover everything, ± 2.5 cups.
Add 1/2 a fish stock cube and season with pepper and salt.
Bring to a boil and let simmer for ± 20 minutes.
Taste and season with extra stock cube and or pepper & salt to your liking.
Turn down the heat, strain the broth and set aside. Clean the pan for part 2.
Part 2: The Garlicky Prawns, Beans & Tomatoes
Marinade the prawns: To a bowl add 4 grated garlic cloves, zest of 1 lime, half of the chopped parsley, 1/2 tsp dried oregano, 1/2 tsp sweet paprika, 1/2 tsp smoked paprika, 1/2 tsp red pepper flakes, 1 tsp salt, and a good glug of the olive oil. Stir to combine.
Add the peeled and deveined uncooked shrimp and toss to coat.
Let the shrimp marinate 10 to 15 minutes at room temperature (longer is fine too, but then keep it in the fridge until ready to use).
Heat a good glug of olive oil in a large heavy based sauce pan.
Add the tomatoes and season with salt and a small pinch of red pepper flakes.
Cook, stirring occasionally, until the skins start to pop, ± 2 minutes.
Meanwhile, drain and rinse the white beans.
Add the shrimp including the marinade, stir to combine, and cook until the shrimp start to turn pink, ± 1 minute.
Add the beans and sliced garlic and cook, stirring now and then, until the shrimp are just cooked through and the tomatoes have burst open more, ± 3 - 4 minutes.
Add the stock 1 cup at a time until you've reached your desired consistency, I ended up adding 2 cups.
Serve with parsley sprinkled over the top, a squeeze of lime and fresh crusty bread to soak up the juices!
You can easily leave out the prawn broth for this dish, it will be less soupy and more saucy, but just as delicious. If you don't have any prawn shells because you bought ready peeled prawns then you can also just use a fish stock cube. This will definitely save some time!