Tuscan Shrimp With White Beans
Ruth Rachel
A lovely and unusual dish, easy to make, and sure to impress.
ingredients
- 1/2 cup of dried bean = 2 C cooked white beans (navy, cannellini, or lima)
- Thus, 2 C cooked white beans
- 6 T olive oil
- 16 large shrimp, peeled and deveined, tail left on
- Kosher or sea salt
- 1 small serrrano or jalapeno pepper, seeded and thinly sliced
- 1 T sliced garlic
- 1 cup peeled, seeded and diced tomoato
- 1/2 C fresh basil leaves, lightly packed
- 1 T fresh lemon juice
- 1 T chopped fresh (flat-leaf) Italian parsley
directions
- 1
Note: one cup of dried beans yields about 4 cups cooked. I double the recipe for four servings. So double all the ingredients if you want to serve more than two people.
- 2
Place 1/2 cup dried beans in a saucepan, cover with water. Boil them for two minutes, remove from the heat and let them soak for an hour.
- 3
Heat oven to 250. Put the cooked beans in a saucepan with just enough of their cooking liquid to moisten them. Add 2 T olive oil and bring the beans to a simmer. Place the saucepan in the oven to keep warm.
- 4
Heat the remaining 4 T oil in a large skillet over high heat. Add the shrimp, season with salt, and cook about 1 minute, tossing often. Remove the shrimp with tongs to a bowl.
- 5
Add the chile and garlic to the pan, saute until garlic browns. Stir in the tomato, basil and lemon juice, cook about 1 minute. Stir in the parsley and shrimp. Toss well and cook briefly to reheat the shrimp.
- 6
Divide the warm beans among 2 plates. Drizzle with olive oil, then top with the shrimp mixture. Serve immediately.
Source: Chris Glancy
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