Tag Archives: White Beans and Shrimp

Tuscan Shrimp with White Beans

Misc. dinners and New Years Eve 071Misc. dinners and New Years Eve 073Misc. dinners and New Years Eve 074  This is a wonderful and very simple meal and perfect for the upcoming Holidays or any time of the year. By very simple, I mean the ingredients are as simple as the preparation. I cooked this whole recipe up in a 1/2 hour–very little prep and you’ll look like a chef! So great. This is my kind of recipe. The original recipe comes from Michael Chiarello and I highly recommend it.
The beans are a perfectly healthy alternative to pasta.

Ingredients:

*this is for 4 servings

3 cups canned Cannellini white beans

1/4 cup plus tablespoons olive oil

app. 16 large shrimp ( this would be 4 per person, so adjust depending on size of shrimp) cleaned and deveined — I sometimes like to leave the tail on the shrimp –as you can see but it is totally up to you.

4 cloves garlic, sliced

1/4 – 1/2 teaspoon crushed red pepper depending on how spicy you want it

1 cup diced tomato from a can is fine. in the summer I would use fresh tomatoes

1 cup whole basil leaves

1 tablespoon fresh lemon juice

Kosher Salt and Freshly ground black pepper

*you can use some extra-virgin olive oil for drizzling

* sprinkle of fresh chopped italian parsley if you like as well

Directions:

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. Lay out the shrimp on some paper towels and sprinkle with kosher salt and freshly ground black pepper.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook , tossing frequently for a few minutes till shrimp turns pink , curls up and is cooked. ( don’t overcook) Remove the shrimp to a bowl with tongs. Add the garlic to the pan and saute until the garlic browns a little bit. Add the crushed red pepper flakes and cook for another minute. Add the tomatoes and basil and stir briefly, the add the lemon juice. Season with a little more Salt and Pepper. Cook for another minute or so, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp and make sure it’s fully cooked.

We placed beans on a large platter with shrimp over them. Drizzle with a little of the best olive oil you have on hand. Sprinkle with parsley if you’d like. Serve warm. You can also just serve shrimp with beans on the side. We thought it made a lovely presentation on the platter.

* leftovers were amazing

Tuscan Shrimp with White Beans

Misc. dinners and New Years Eve 071Misc. dinners and New Years Eve 073Misc. dinners and New Years Eve 074This is what I made with my friend Susan for New Years Eve dinner back in 2013.  It is a wonderful and very simple meal and perfect for Christmas and New Years or any time of the year. By very simple, I mean the ingredients are simple as is the preparation. We had gone to the movies and came home and literally cooked this shrimp up and it was prep to table in about 1/2 hour! So great. The original recipe comes from Michael Chiarello and I highly recommend it.
The beans are a perfectly healthy alternative to pasta.

Ingredients:

*this is for 4 servings

3 cups canned Cannellini white beans

1/4 cup plus tablespoons olive oil

app. 16 large shrimp ( this would be 4 per person, so adjust depending on size of shrimp)

4 cloves garlic, sliced

1/4 – 1/2 teaspoon crushed red pepper depending on how spicy you want it

1 cup diced tomato from a can is fine. in the summer I would use fresh tomatoes

1 cup whole basil leaves

1 tablespoon fresh lemon juice

Kosher Salt and Freshly ground black pepper

*you can use some extra-virgin olive oil for drizzling

* sprinkle of fresh chopped italian parsley if you like as well

Directions:

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. Lay out the shrimp on some paper towels and sprinkle with kosher salt and freshly ground black pepper.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook , tossing frequently for a few minutes till shrimp turns pink , curls up and is cooked. ( don’t overcook) Remove the shrimp to a bowl with tongs. Add the garlic to the pan and saute until the garlic browns a little bit. Add the crushed red pepper flakes and cook for another minute. Add the tomatoes and basil and stir briefly, the add the lemon juice. Season with a little more Salt and Pepper. Cook for another minute or so, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp and make sure it’s fully cooked.

We placed beans on a large platter with shrimp over them. Drizzle with a little of the best olive oil you have on hand. Sprinkle with parsley if you’d like. Serve warm. You can also just serve shrimp with beans on the side. We thought it made a lovely presentation on the platter.

* leftovers were amazing

Shrimp and Tomatoes with White Beans and Spinach

photo 4 (14) photo (65)photo 5 (15)photo 1 (30)Today I am posting a recipe that is very close to one I have already posted titled “Tuscan Shrimp with White Beans” it has a few differences and they’re both excellent. Just wanted to let you all know what I did this time. I served as is and the beans are a delicious alternative to pasta. The beans and spinach make it healthy and hearty. Enjoy!

Ingredients:

2 Tablespoons extra-virgin olive oil

app. 2 cups baby spinach ( or arugula)

3 cloves garlic , chopped

1 28 oz. can diced tomatoes

1 15 oz. can cannellini beans, drained and rinsed

1/2 cup dry white wine, I used Pinot Grigio because that’s what I had on hand and open already ( sauvignon blanc would be fine as well)

1 1/2 lbs. large shrimp, peeled and deveined. Ask your local fish store to do this for you.

1/4 tsp. crushed red pepper ( if you like a little kick, if not you can omit)

1/4 tsp. freshly ground black pepper

1 tsp. kosher salt, to taste

Directions:

Wash spinach and dry. Chop up garlic cloves. Peel and devein the shrimp if not done.

I used a large sauté pan for this but any large pot will do. Place pot on stove and turn the heat to medium. Pour 2 Tablespoons olive oil and heat it up till it gets shimmery looking, about 2 minutes. Add the garlic and cook until fragrant ( very quickly for about 1/2 minute) Don’t burn the garlic!!! Add the can of tomatoes and cook for a few minutes. Pour in the wine and bring to a low boil. Once it starts to boil add the shrimp and cook, turning with tongs till shrimp is done , you may have to cut into one after 5 minutes depending on the size of your shrimp will start to curl up, and get opaque inside. Don’t over cook ! You can always put shrimp back if undercooked but no one likes rubbery shrimp. The shrimp will continue to cook during next step , so don’t worry.

Stir in the beans, spinach, red and black pepper and cook, stirring often till the beans are heated through and spinach wilts, about 3 – 5 minutes more. Season with salt to taste, I used about 3/4 of a teaspoon of kosher salt, it depends on your taste.

Tuscan Shrimp with White Beans

Misc. dinners and New Years Eve 071Misc. dinners and New Years Eve 073Misc. dinners and New Years Eve 074  This is a wonderful and very simple meal and perfect for the upcoming Holidays or any time of the year. By very simple, I mean the ingredients are as simple as the preparation. I cooked this whole recipe up in a 1/2 hour–very little prep and you’ll look like a chef! So great. This is my kind of recipe. The original recipe comes from Michael Chiarello and I highly recommend it.
The beans are a perfectly healthy alternative to pasta.

Ingredients:

*this is for 4 servings

3 cups canned Cannellini white beans

1/4 cup plus tablespoons olive oil

app. 16 large shrimp ( this would be 4 per person, so adjust depending on size of shrimp) cleaned and deveined — I sometimes like to leave the tail on the shrimp –as you can see but it is totally up to you.

4 cloves garlic, sliced

1/4 – 1/2 teaspoon crushed red pepper depending on how spicy you want it

1 cup diced tomato from a can is fine. in the summer I would use fresh tomatoes

1 cup whole basil leaves

1 tablespoon fresh lemon juice

Kosher Salt and Freshly ground black pepper

*you can use some extra-virgin olive oil for drizzling

* sprinkle of fresh chopped italian parsley if you like as well

Directions:

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. Lay out the shrimp on some paper towels and sprinkle with kosher salt and freshly ground black pepper.

Heat 1/4 cup of oil in a large skillet over medium-high heat. Add the seasoned shrimp and cook , tossing frequently for a few minutes till shrimp turns pink , curls up and is cooked. ( don’t overcook) Remove the shrimp to a bowl with tongs. Add the garlic to the pan and saute until the garlic browns a little bit. Add the crushed red pepper flakes and cook for another minute. Add the tomatoes and basil and stir briefly, the add the lemon juice. Season with a little more Salt and Pepper. Cook for another minute or so, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp and make sure it’s fully cooked.

We placed beans on a large platter with shrimp over them. Drizzle with a little of the best olive oil you have on hand. Sprinkle with parsley if you’d like. Serve warm. You can also just serve shrimp with beans on the side. We thought it made a lovely presentation on the platter.

* leftovers were amazing