We found another shrimp recipe that we like a lot. I love white beans such as Cannelloni, so this combination worked out just fine. We did halve the recipe for the two of us, but next time I think I will not because I am sure the leftovers would taste just as good.
Tuscan Shrimp with White Beans
recipe courtesy of Michael Chiarello
3 cups canned Cannelloni beans
1/4 cup plus 2 tablespoons extra virgin olive oil
16 large shrimp, peeled and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly slice, or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
salt and pepper
2 tablespoons Italian flat leaf parsley, chopped
Drain the beans over a bowl and reserve the liquid. Put the while 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 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 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.
Spoon the white beans on a platter for individual plates. Drizzle with olive oil and top with the shrimp. Serve warm. Serves 4
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