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Shrimp & White Bean Sauté with Crusty Herb Rolls

This 20-minute meal will transport you to The French Riviera. Hearty white beans and juicy shrimp come together with veggies and aromatics in a quick one-skillet sauté. Toasted rolls soak up tarragon-infused oil, which adds a sweet-anise like flavor. Use them to sop up the seafood broth.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine American
Servings 2
Calories 720 kcal


  • medium (10") skillet


  • 1 pkt seafood broth concentrate
  • 10 oz pkg shrimp
  • 2 mini French rolls
  • ¼ oz fresh tarragon
  • 4 oz carrot
  • 2 oz celery
  • 1 oz scallions
  • 1 can cannellini beans
  • olive oil
  • kosher salt & ground pepper white wine vinegar or red wine vinegar


  • Prep ingredients: Rinse and drain beans. Trim scallions, then thinly slice, keeping dark greens separate. Trim ends from celery, then thinly slice. Scrub carrot, then halve lengthwise, and thinly slice into half-moons. Pick and finely chop 2 teaspoons tarragon leaves, discarding stems. Halve rolls lengthwise.
  • Sauté shrimp: Pat shrimp dry. Heat 1 tablespoon oil in a medium skillet over medium-high. Add shrimp and cook, stirring occasionally, until pink and cooked through, 2–3 minutes. Transfer to a plate.
  • Cook vegetables & sauce: Heat 1 tablespoon oil in same skillet over over medium-high. Add celery, carrots, and scallion whites and light greens; season with a pinch of salt. Cook, stirring occasionally, until vegetables are softened, 2–3 minutes. Add broth concentrate, beans, 1 cup water, and ¼ teaspoon vinegar, stirring to combine. Bring to a boil. Cook until carrots are tender, 2–3 minutes.
  • Make tarragon oil: Preheat broiler with top rack 6 inches from heat source. In a medium bowl, combine tarragon and 3 tablespoons oil; season with salt and pepper. Brush cut sides of rolls with some of the tarragon oil, then place on a piece of foil, oiled side up.
  • Toast rolls: Broil rolls on top oven rack until golden and crisp, 1–3 minutes (watch closely as broilers vary).
  • Finish & serve: Add shrimp to skillet with vegetables and beans. Cook, stirring, until warmed through, about 1 minute. Season to taste with salt and pepper. Spoon shrimp, beans, and vegetables into bowls; sprinkle scallion dark greens on top and drizzle any remaining tarragon oil over before serving, if desired, with toasted rolls for dipping.


Fish, Shellfish, Wheat and Sulphites. May contain traces of other allergens. Packaged in a facility that packages gluten containing products.
Keyword cannellini beans, French rolls, shrimp, tarragon