Sunday, October 11, 2009

Tuscan Shrimp with White Beans

This recipe is based on a recipe from Michael Chiarello. It is really good, really simple and really fast. Just have all of the ingredients out and ready to go before you start cooking. I would suggest some good crusty bread with this.

Tuscan Shrimp with White Beans

3 cups canned Cannellini Beans
1/4 cup plus 2 tbs extra virgin olive oil (I cut back on this a little bit)
16 large shrimp, peeled and deveined
3 cloves of garlic peeled and sliced
1/2 tsp chili flakes
1 cup diced tomatoes, canned or fresh, peeled and seeded
1/2 cup whole, fresh basil leaves
1 tbs lemon juices
salt and fresh ground pepper to taste
2 tbs Italian flat-leaf parsley, chopped
Extra Virgin Olive Oil for drizzling

Drain the white beans and put them in a skillet. (Michael says to save the liquid you drained form the beans and add just enough back to the beans to moisten them. Because this liquid is high in sodium, I added a couple of tablespoons of water.) Add 2 tbs of the olive oil and bring beans to a low simmer. Keep them warm while you prepare the shrimp.

Heat 1/4 cup olive oil in a large skillet over high heat. Add the shrimp, cook for 2 minutes, tossing frequently. Remove the shrimp and set aside. Add the garlic to the pan and saute until the garlic browns. Add the chili flakes and cook for 1 minute. Add the tomato and the basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for 1 minute and then add the shrimp back to the pan. Toss well and cook briefly to reheat the shrimp. Remove the shrimp.

Spoon the white beans on platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.