Tuscan Shrimp with White Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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I modified it slighlty (took out dried parsley, substituted Great Northern Beans for Canellini, and omitted extra drizzling of olive oil). I have made it my way before - and I loved it. This makes 2 good size portions - John & Me. Ingredients:
1 1/2 cup great northern beans |
2 tablespoons extra-virgin olive oil |
16 large shrimp, peeled (tail left on) and deveined |
4 cloves garlic, sliced |
1/2 teaspoon chili flakes |
15 oz diced tomato |
1 cup basil leaves |
1 tablespoon lemon juice |
1 t salt |
Directions:
1. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 1 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
2. Heat 2T oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 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 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. Remove the shrimp mixture to a plate.
3. Spoon the white beans on a platter or individual plates and top with the shrimp. Serve warm.
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