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Shrimp and Beans |
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Serves: 4 Print this Recipe(Gamberi e Fagioli) Category: Shrimp, Lobster, and Scallops Forte dei Marmi is a beautiful town on the Tuscan coast. It has an old-world elegance, with many Art Deco palazzos, some of which have been converted into hotels. Along the beach you can rent a lounge chair and an umbrella for a day, a week, or a month. My husband and I, with friends Rob and Linda Leahy, had a long discussion about whether to spend a day on the beach or eat at a restaurant called Lorenzo. Linda decided to soak up the sun while the rest of us went to the restaurant, which specializes in simple seafood preparations, like these shrimp. We were glad we did. 16 to 20 large shrimp, peeled and deveined 4 tablespoons olive oil 2 tablespoons finely chopped fresh garlic 2 tablespoons chopped fresh basil Salt and freshly ground black pepper 3 cups drained cooked or canned cannellini or Great Northern beans 2 medium tomatoes, diced Fresh basil leaves, for garnish 1 In a bowl, drizzle the shrimp with 2 tablespoons of the oil, half the garlic, 1 tablespoon of the basil, and salt and pepper to taste. Stir well. Cover and refrigerate 1 hour. 2 Place a barbecue grill or broiler rack about 5 inches away from the heat source. Preheat the grill or broiler. 3 In a saucepan, cook the remaining oil, garlic, and basil over medium heat about 1 minute. Stir in the beans. Cover and cook over low heat 5 minutes or until heated through. Remove from the heat. Stir in the tomatoes, and salt and pepper to taste. 4 Broil the shrimp on one side until lightly browned, 1 to 2 minutes. Turn the shrimp and cook until lightly browned and just opaque in the thickest part, about 1 to 2 minutes more. 5 Spoon the beans onto 4 plates. Arrange the shrimp around the beans. Garnish with fresh basil leaves. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Shrimp and Beans comes from the Cook'n in Italy collection. Click here to order this CD or download this brand-name recipe set right now! Sea Bass with Mushrooms Turbot Fillets with Olive Paste and Tomatoes Broiled Cod Fish in "Crazy Water" Bluefish with Lemon and Mint Fillets with Tomato and Balsamic Vinegar Stuffed Sole Sole Rolls with Basil and Almonds Marinated Tuna, Sicilian Style Skewered Tuna with Orange Grilled Tuna and Peppers, Molise Style Grilled Tuna with Lemon and Oregano Crusty Broiled Tuna Steaks Seared Tuna with Arugula Pesto Tuna and Cannellini Bean Stew Sicilian Swordfish with Onions Swordfish with Artichokes and Onions Swordfish, Messina Style Swordfish Rolls Roasted Turbot with Vegetables Pan-Fried Sea Bass with Garlicky Greens Scrod with Spicy Tomato Sauce Salmon Carpaccio Salmon Steaks with Juniper Berries and Red Onions Salmon with Spring Vegetables Fish Steaks in Green Sauce Halibut Baked in Paper Baked Fish with Olives and Potatoes Citrus Red Snapper Fish in a Salt Crust Roasted Fish in White Wine and Lemon Trout with Prosciutto and Sage Baked Sardines with Rosemary Sardines, Venetian Style Stuffed Sardines, Sicilian Style Grilled Sardines Salted and Dried Fish Fried Salt Cod Salt Cod, Pizza Style Salt Cod with Potatoes Shrimp and Beans Shrimp in Garlic Sauce Shrimp with Tomatoes, Capers, and Lemon Shrimp in Anchovy Sauce Fried Shrimp Batter-Fried Shrimp and Calamari Grilled Shrimp Skewers Brother Devil Lobster Baked Stuffed Lobster Scallops with Garlic and Parsley Grilled Scallops and Shrimp Clams and Mussels Posillipo Baked Stuffed Clams Mussels with Black Pepper Mussels with Garlic and White Wine Sardinian Mussels with Saffron Fried Calamari Venetian-Style Calamari Calamari with Artichokes and White Wine Grilled Stuffed Calamari Calamari Stuffed with Olives and Capers Stuffed Calamari, Roman Style Mauro’s Grilled Octopus with Fennel and Orange Tomato-Braised Octopus Conch Salad Conch in Hot Sauce Seafood Couscous Mixed Fish Fry Molise-Style Fish Stew * Fish and Shellfish |
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