Tuscan Shrimp and White Beans

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