Tomato and Shrimp Stew and Week 2 Recap (sort of)

I must admit that I’m a pretty boring eater. I can eat the same thing over and over and over again … and not get tired of it. Case in point, that’s pretty much what I did all week! I ate Focaccia sandwich with chicken, onion, caper, and mayonnaise for lunch, and ate tomato with shrimp for dinner. This totally makes for a really boring Week 2 Recap of Dine at Home Challenge.

So, instead of posting the same pictures that you’ve already seen, I would like to share with you the recipe for the tomato dish that I’m completely crazy about. This is very similar to Ellie Krieger’s baked tomato and shrimp dish, but I change it up a bit to add a few of my favorite ingredients like bacon and cannellini beans.

Tomato and Shrimp Stew

(Serves 4)


24 oz. can of roasted tomatoes with juice
15 oz. can of cannellini beans
3 pieces bacon, sliced
1 large onion, finely diced
1 clove garlic, finely chopped
2tablespoon dried dill (I LOVE dill so I put a lot in the dish!)
10 – 15 shrimps (frozen ones are perfectly fine)
3 oz. goat cheese
Olive oil
Salt and pepper


Saute garlic and onion with olive oil until tender. Add bacon and cook for about three minutes. Add a can of tomato and let it cook until the liquid reduces by about 1/3. If you’re using the whole roasted tomatoes, make sure that they are chopped in bite-size pieces. Add cannellini beans and let it cook for a few minutes. Add shrimp, dried dill, and half of parsley (be careful not to overcook the shrimp). Add salt and pepper to taste.  Turn off the heat and mix in goat cheese. Sprinkle the remainder of parsley and serve.

I poured the stew on top of short pasta for dinner, and ate it with spaghetti for lunch. As in all pasta dishes, this goes really well with mild red wine! We also ate the pasta with a cheese bread that my fiancé bought me back from famous Schat’s Bakery in Bishop.

Week 2 complete! Two more to go, and I’m still having a great time dining at home! 🙂

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