Friday, March 5, 2010

What's for Dinner? Tuscan Shrimp w/ White Beans

tuscan shrimp6

It doesn't get much easier than this.

I always keep a bag or two of frozen shrimp in the freezer for an easy and quick weeknight dinner.

This is a no brainer, especially when you are using canned beans.
I like the little white beans. They stay nice and firm and never get mushy.

I used a can of imported cherry tomatoes from Italy, but you can use fresh tomatoes (if you are lucky enough to have some in season where you live) or a can of fire roasted tomatoes.

The only thing I had to buy was the basil.

Tuscan Shrimp w/ White Beans: (inspired by Napa Style by Michael Chiarello)

Serves 2

a can of white beans (cannellini or any white bean), drained and rinsed
olive oil
1 lb. of shrimp, peeled and deveined
4 cloves of garlic, sliced
a dash or two of hot pepper flakes
14 oz. can of cherry tomatoes (or 1 cup of chopped tomatoes)
1/2 cup of fresh basil leaves, chopped
2 tbsp fresh lemon juice
salt and pepper

You can't go wrong with this recipe. You can double the beans, you can use thyme instead of the basil, and you can any size shrimp. I had colossal shrimp, so I cut them in half.

This dish cooks in less than 5 minutes, you have to work fast and have all of your ingredients ready to go!

In a small saucepan, heat a tablespoon of olive oil and add your beans.
Turn the flame on low and keep the beans warm with the lid on. I season them with salt and pepper.

In a heavy skillet, heat about 2 tbsp of olive oil and cook your shrimp (make sure your shrimp are not wet, or they will steam instead of sear) in the skillet about 1 minute, seasoning them w/ salt and pepper and the hot pepper flakes, until they are pink, but not cooked thru (you will finish cooking them in the sauce).

Remove the shrimp and transfer to a plate.

To the skillet that had the shrimp, add your garlic and cook 1 minute until fragrant. Now add the tomatoes and basil and press down on the tomatoes to make a sauce. Add the lemon juice and season with salt and pepper. Cook only about a minute.

Add your shrimp to the tomato basil garlic mixture and cook for another minute until warm.

Serve over the warm beans and garnish with fresh basil leaves.

So easy and so good!


Ed Schenk said...

White beans with seafood is a great combination. I often pair it with salmon.

Ciao Chow Linda said...

this looks great Stacey. I wouldn't even mind eating it cold.

Meseidy said...

Wonderful! I did something similar with Italian sausage. I wouldn't of thought of shrimp.

kat said...

Oh this is a beautiful dish!

kat said...

Oh this is a beautiful dish!

The Japanese Redneck said...

I've never thought about having beans and shrimp before. But, I'm thinkin' about it now!

T.W. Barritt at Culinary Types said...

It feels good when a weeknight meal has such elegance, and didn't require a lot of time. Excellent!

Kate said...

This is perfect for a work night meal! Besides being beautiful, I know with those ingredients, it will be delicious!

Claudia said...

I love this dinner. Perfect in all ways. You have reminded me, I need shrimp.

Proud Italian Cook said...

Oh Yum, I love this Stace!

Anonymous said...

Stacey, could you please provide a little info/guidance on the frozen shrimp you keep in the freezer? I'm overwhelmed by all the choices at Trader Joes, so many sizes, precooked or raw, tail on/tail off, shelled or unshelled. I could use some help.

Stacey Snacks said...

Anonymous (I wish I knew your name, you could always sign your comments at the end!):
Like I said, any size shrimp or bean is fine.
I used the colossal shrimp w/ shells for this, but sometimes I use the cleaned and peeled medium shrimp.
It's good to have a few choices in the freezer!

Elra said...

Simply beautiful and delicious!
happy week end Stacey!

Patsyk said...

What a great way to use up staples I keep on hand all the time!

Sandi said...

Your site is wonderful. I really love it and have bookmarked you. You have great recipes. Thanks for sharing. :o)

A Feast for the Eyes said...

So healthy and so good! Why don't I read more of Michael Chiarello's recipes? He's great, and I've eaten at his restaurant in my home state.
I have all the ingredients, so it's bookmarked for a work night healthy and quick meal.

Steph said...

I'll be trying this recipe soon! It looks & sounds delicious.

Giff said...

Beans! (I had to say it) :)

Aggie said...

I love this! Caught my eye...great quick dinner and so healthy!

Jen_from_NJ said...

I adore this recipe! I like to serve it as an appetizer with some really good crusty Italian bread and olive oil.

Lori Lynn said...

Looks awesome! You are reminding about a dish similar, but I make with swordfish. I should try fresh cherry toms instead of canned.