Tuscan Shrimp With White Beans, Tomatoes and Basil
We love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! You, of course, can have it anytime of year you want. Very simple and clean flavors. A green salad, crusty garlic bread, and crisp white wine make a classic meal.
MAKE IT SHINE! ADD YOUR PHOTO
3
People talking
INGREDIENTS
NutritionBEANS
- 3
- 1⁄2cup chopped onion
- 2 -3tablespoons red wine vinegar
- 2
- 1⁄2teaspoon oregano
- 1⁄4teaspoon pepper
SHRIMP
- 1⁄4cup olive oil
- 1
- 4
- 1⁄2teaspoon red pepper flakes
- 1
- 1⁄2
- 1 1⁄2tablespoons lemon juice
- salt & freshly ground black pepper
- 2
-
Advertisement
DIRECTIONS
- Combine all bean ingredients and heat on medium low.
- While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
- Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
- Remove the shrimp to a bowl.
- Add the garlic to the pan and saute until the garlic browns.
- Add the pepper flakes and cook for 1 minute.
- Add the tomato and basil and stir briefly, then add the lemon juice.
- Season with salt and pepper.
- Cook for about 1 minute, and then stir in the shrimp. Toss well and cook briefly to reheat the shrimp.
- Spoon the white beans on a platter or individual plates.
- Drizzle with the best olive oil you have.
- Top with shrimp mixture.
- Sprinkle with parsley.
Advertisement