Sweet Shrimp and White Kidney Beans |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I found this recipe on , and it's from chef Massimo Capra's book One Pot Italian Cooking. He called it Gamberi e Fagioli. I used much, much more tarragon and a bit more fennel than what is called for in the recipe and found it had a great level of flavour - I don't think I would have liked it as much with the amounts in the recipe, but I left them as is so you can make your own decision. I served over angel hair pasta. Since there is no sauce, just broth, I made sure to ladle lots of broth over the noodles to give them flavour. The broth is pretty tasty so it turned out okay, I think! Ingredients:
3 tablespoons extra virgin olive oil (or as much as is needed) |
2 shallots, finely minced |
1 teaspoon fennel seed, crushed (or to taste) |
2 lbs pink shrimp |
1/2 cup white wine (i used a bit more to make a broth) |
1 tablespoon white wine vinegar |
1 1/2 cups cannellini beans or 1 1/2 cups white kidney beans |
1/2 cup chopped roasted red pepper (capsicums) |
salt and pepper |
2 tablespoons chopped fresh chervil (dried is okay) or 2 tablespoons tarragon (dried is okay) |
Directions:
1. Heat the olive oil in a deep pan over medium heat.
2. Add the shallots and fennel seeds and cook for 1 minute. I 'crushed' the fennel seeds by chopping them with a very sharp knife.
3. Add the shrimp, wine and vinegar. Cook for 1 to 2 minutes.
4. Stir in the beans and red peppers (capsicums) and season to taste with salt and pepper. As soon as the shrimp and beans begin to saute, cover and cook for 2 minutes.
5. Stir in the chervil/tarragon, adjust the seasoning to taste and serve at once.
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