SHR: Tuscan Shrimp with White Beans
Source of Recipe
Internet
3 cups canned cannelloni white beans
1/4 cup extra-virgin olive oil
plus
2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 garlic cloves, sliced
1 small serrano chile, thinly sliced
or
1/2 teaspoon chili flakes
1 cup fresh tomatoes -- peeled, seeded and diced
-- (canned or fresh)
1 cup whole basil leaves
1 tablespoon lemon juice
salt
black pepper -- freshly ground
2 tablespoons Italian flat-leaf parsley, chopped
extra-virgin olive oil, for drizzling
-- (best-quality)
Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the garlic to the pan and saute until the garlic browns. Add the serrano chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
Prep: 20 minutes
Cook: 5 minutes
Total: 25 minutes
Makes 4 servings
Recipe courtesy Michael Chiarello, Show: Easy Entertaining with Michael Chiarello, Episode: Around the World Wine Party (Episode MO0701H), TV foodnetwork.com
Categories: Seafood
Recipe from the files of Judi Mae Phelps
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