Sunday, August 22, 2010

Appetizers: Cannellini Bean Antipasto w Shrimp

Serves 6

1/2 cup + 1 T evoo
1 clove garlic, quartered
1/2 lb. med shrimp, peeled and deveined
2 c cooked cannellini beans (or rinsed and drained canned beans)
1/4 c chopped red onions
2 5" sprigs fresh rosemary
1/2 t balsamic vinegar, + more to taste
Kosher salt and freshly grd black pepper
1 T chopped fresh basil

In lge skillet, heat 1 T evoo and garlic over med-hi heat. When oil is hot but not smoking, add shrimp and cook, stirring frequently, until pink, abt 4 mins. Remove shrimp from pan, reserving garlic and oil. Chop shrimp into pieces slightly larger than the beans. Toss shrimp with beans, adding reserved oil and garlic.

In serving bowl, toss shrimp and beans with remaining evoo and onions. Strip rosemary leaves from stems and add to beans. Toss, then add vinegar and season with s & p. Toss again, before adding basil. Just before serving, toss beans once more and adjust seasoning. Add more oil, s, p, vinegar as desired.


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