2 hours ago
Friday, March 5, 2010
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)
a can of white beans (cannellini or any white bean), drained and rinsed
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!