Traditional wisdom is not to cook tomatoes in cast iron, because Iron is a very reactive metal. The tomatoes can potentially pick up the metallic flavor. This will not be an issue if the pan is well seasoned, in our experience.

Ingredients

• 2 cups grape tomatoes (12 ounces)
• 1 can (19 ounces) white beans, drained and rinsed
• 2 tablespoons brine-packed capers, rinsed
• 1 tablespoon minced garlic (from 4 cloves)
• 2 tablespoons extra-virgin olive oil, plus more for drizzling
• Coarse salt
• 1 pound shelled large shrimp (about 15), tails left intact
• 3/4 cup chicken stock

Directions

1. Heat broiler. Preheat a large, heavy ovenproof skillet (preferably cast iron) on top rack for 15 minutes. Meanwhile, toss together tomatoes, beans, capers, garlic, 1 tablespoon oil, and 1/2 teaspoon salt in a bowl. Toss shrimp with remaining tablespoon oil and 1/4 teaspoon salt in another bowl.

2. Remove skillet from oven, and add tomato mixture. Broil until tomatoes are charred and beginning to collapse, about 5 minutes. Remove from oven, and stir in stock, then shrimp. Broil, stirring halfway through, until shrimp are opaque, about 3 minutes more. Drizzle with oil.