Tuscan Shrimp with White Beans (Michael Chiarello) |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
3 cups canned cannelloni white beans |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
16 large shrimp, peeled (tail left on) and deveined |
4 cloves garlic, sliced |
1 small serrano chile, thinly sliced 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 freshly ground black pepper |
2 tablespoons italian flat-leaf parsley, chopped |
best-quality extra-virgin olive oil, for drizzling |
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 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
2. Heat 1/4 cup 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 the serrano 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. Remove the shrimp mixture to a plate and sprinkle with parsley.
3. Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.
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