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Shrimp and Beans Recipe

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This recipe for Shrimp and Beans is from Palmieri Family-Tree Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (15 oz. each) cans Cannellini Beans
1/2 Lemon (reserve juice)
5 Garlic Cloves (finely chopped)
30 Large Shrimp (cleaned and deveined)
1/4 c.. Extra-virgin Olive Oil (plus more for drizzling)
1/4 c. White Vermouth
1 c. White Wine
Kosher Salt and Ground Black Pepper to taste
1/2 tsp. Red Crushed Pepper Flakes (or more to taste)
1/4 c. Flat-leaf Parsley (chopped)
Crusty Italian Bread

Optional: 1/2 pint Cherry Tomatoes
Cooked Rice
Cooked Pasta
Directions:
Directions:
Drain one can of the beans, reserve liquid from the second can
Lightly season the shrimp with salt and pepper
Heat oil and sauté shrimp until they begin to turn pink; remove from pan
Optional: 1/2 pint Cherry Tomatoes, cook until they begin to burst
Add drained can of beans, garlic, red pepper; season with salt and pepper
Deglaze the pan with vermouth by adding enough for twice around the pan; reduce by cooking for 2 minutes
Add the white wine and cook for another 2-3 minutes
Add the second can of beans with the juice, cook 2 minutes
Add the shrimp back to the pan with 1/2 of the parsley
Cook until mixture comes to a boil; remove from heat, sprinkle with lemon juice, olive oil and remaining parsley; add salt and pepper if needed
Serve with crusty bread either freshly sliced or brushed with olive oil and grilled until charred
Number Of Servings:
Number Of Servings:
4

 

 

 

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