Shrimp Stew with Black Beans
Use shrimp shells from the Shrimp fra diavolo recipe, Old Bay, tomato paste, and leek to make stock. After 15 minutes, you have a rich base for shrimp stew. Add leftover shrimp in sauce to sweet red pepper, black beans, and cilantro. Serve the stew with crusty bread and a salad. The second-day dish isn’t as spicy as the first. It’s up to your valentine to add the fire.
Stock
1 tablespoon butter
Reserved shells from 1 1/2 pounds of shrimp
1/2 tablespoon tomato paste
1 teaspoon Old Bay seasoning
1 leek, quartered, rinsed well, and cut into 4-inch pieces
1 quart cold water
Stew
2 teaspoons olive oil
1 red bell pepper, cored, seeded and finely chopped
2 cups cooked shrimp in fra diavolo sauce
1 can (14 ounces) black beans, drained
1 tablespoon chopped fresh cilantro
Salt and black pepper, to taste
Stock
1. In a medium saucepan over medium heat, melt the butter. Add the shrimp shells and cook, stirring, for 5 minutes.
2. Stir in the tomato paste and Old Bay. Cook 1 minute more. Add the leek and water. Bring to a boil, lower heat, and simmer for 15 minutes.
3. Strain the stock into a bowl; set aside. (Do not rinse the saucepan.)
Stew
1. In the saucepan in which you made the stock, heat the olive oil over medium heat. Add the bell pepper and cook, stirring often, for 5 minutes.
2. Pour in the shrimp stock. Add reserved shrimp and tomato mixture and black beans. Bring to a boil and simmer for 2 minutes or just until the shrimp and sauce are hot.
3. Stir in the cilantro, salt, and black pepper. Taste for seasoning and add more salt and pepper, if you like.
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