Cannellini Bean and Shrimp Stew

Ingredients

• 1  bay leaf 
• 14.5 ounce canned tomatoes diced undrained canned
• 4 cups .5 can cannellini beans cooked
• 8 ounce bottled clam juice 
• 0.3 teaspoon pepper red crushed
• 0.5 cup cooking wine dry white
• 0.3 cup flat-leaf parsley fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 6  garlic cloves minced
• 4 teaspoons olive oil divided
• 3 cups onion chopped
• 0.5 teaspoon salt 
• 1 pound shrimp unpeeled
• 1 tablespoon tomato paste 
• 2 cups water 

Equipment

• frying pan
• sauce pan
• dutch oven
• colander

Directions

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