A few years back I went to a Tuscan Adventure Cooking Class. I was a little disappointed because you were only placed on one dish assignment and although I was able to taste all the dishes I was not able to learn any techniques outside the cake I was assigned to. Anyway, I was browsing my binder of recipes and came upon the handout from the class and decided I would try to make this Shrimp with Cannellini beans dish for the family.
I love shrimp dishes mainly because they are quick cooking and usually take on flavors of whatever you are adding. The dish felt very restaurant like as I never serve anything on beans. They were canned for convenience but the presentation looked gourmet.
The most difficult part was peeling the shrimp. LOL. I could have purchased shrimp already peeled but when I can find it I prefer to by American Shrimp. Also a little more expensive but I think a much better tasting shrimp. A little sweeter I Think.
Anyway, back to our dish. I did not have any fresh rosemary so I had to substitute dry but don’t think that mattered too much.
When the recipe says to keep the beans warm, don’t leave the burner on, I think I dried out a few and had to add some more liquid when I realized my mistake.
Then the whole dish really does come together easily. Just don’t plan on making this in advance of your dinner, cold shrimp and beans is not a great combo.
With the freshness of the cherry tomatoes and different textures of the beans and shrimp, this was a family favorite.
I served it with a panzanella salad that I will be sharing in a few days. These two dishes were a complete meal and fancy enough for guests.
- 2 - 15 1/2 ounce cans cannellini beans, drained and rinsed
- 1 TB Chopped fresh Rosemary
- ½ tsp ground black pepper
- 5 TB olive oil, divided 2TB & 3TB
- 1 lb large shrimp, peeled and de-veined tail on optional
- 4-5 garlic cloves, chopped
- 1 tsp chili flakes
- 1 cup Cherry tomatoes, halved
- 1 TB Lemon Juice
- 2 TB flat leaf parsley
- salt and pepper
- Heat 2 TB olive oil over medium heat In a medium saucepan. Add beans, rosemary, and pepper. Simmer one minute and keep warm.
- Set a large skillet over medium heat, add the 3 TB oil, and when hot, toss in the shrimp to cook. stirring for about 1 minute Lower heat to medium and add the garlic and chili flakes, cooking until just before the shrimp are cooked through. Add the tomatoes and lemon juice. STir and remove from heat.
- Season as needed with salt and pepper, stir in parsley.
- Portion the beans onto the platter. Top with Shrimp Mixture.
- Serves 6
Great for the family or to serve to guests.
Amount Per Serving: Calories: 190 Saturated Fat: 1g Cholesterol: 190mg Sodium: 597mg Carbohydrates: 2g Protein: 15g
What is your favorite way to serve Shrimp?