Photo by Tom McCorkle for The Washington Post
This fun, nutritionally balanced sheet-pan dinner for four has plump shrimp and cannellini beans mingling in a savory, garlic-laced tomato sauce that’s piled onto toasted bread then showered with fresh basil. It can also be served, warm or at room temperature, on smaller slices of bread as a delightful cocktail nibble for a larger group of guests.
Make Ahead: The toasts may be made 2 days ahead and stored in an airtight container.
8 medium-size or 16 small, 1/2-inch thick slices of crusty whole-grain bread (8 ounces)
3 tablespoons plus 4 teaspoons extra-virgin olive oil
2 tablespoons tomato paste
1 teaspoon anchovy paste or 1 mashed-up anchovy
1/4 teaspoon kosher salt
1/4 teaspoon crushed red pepper flakes, or more as needed
1 pound medium shrimp (26-30 count), cleaned and deveined
1 1/2 cups no-salt added canned cannellini beans, drained and rinsed
4 medium cloves garlic, very thinly sliced
1 (28-ounce) can no-salt-added diced tomatoes
1/2 cup loosely packed fresh basil leaves, cut into thin ribbons (chiffonade)
Preheat the oven to 375 degrees with the rack in the middle. Place the bread slices on a sheet pan and brush the tops with 1 1/2 tablespoons oil. Bake, 15 to 20 minutes, until crisp and browned. Transfer the bread to serving plates.
In a medium bowl, combine the 1 1/2 tablespoons oil, the tomato paste, anchovy paste, salt and red pepper flakes. Add the shrimp, beans and garlic to the bowl and toss to coat. Stir in the tomatoes with their juices. Spread the mixture evenly on a rimmed baking sheet and bake for about 15 minutes, stirring once midway through, until bubbling and the shrimp is pink.
Spoon the shrimp mixture generously onto the toasts; drizzle each plate with 1 teaspoon oil, and garnish with basil leaves and additional red pepper flakes, if desired. Serve right away.
Makes 5 Servings
Per serving: Calories 500; Total Fat 16g; (Sat Fat 3g); Protein 28g; Carb 45g; Fiber 9g; Cholesterol 150mg; Sodium 470mg; Total Sugar 7g