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Tuscan Shrimp with White Beans

NapaStyle Wine Club Tuscan Shrimp with White Beans NapaStyle Wine Club Tuscan Shrimp with White Beans
About this Recipe
Here’s a dish that will benefit from the best olive oil you have—that special olive oil you’ve been saving, but you’re not sure what for. Drizzle it on these warm white beans just before you top them with sizzling shrimp, and you’ll understand why great olive oil is worth its price. If you can find fresh cranberry (borlotti) beans or other fresh shelling beans by all means use them.
Serve with
Terlano Pinot Bianco
Alto Adige
Ingredients
Serves: 4
  • 2 cups cooked white beans
  • 1/4 cup plus 2 tbsp extra virgin olive oil
  • 16 large shrimp, peeled (tail left on) and deveined
  • sea salt, preferably gray salt
  • 1 small serrano chili, thinly sliced
  • 1 tbsp sliced garlic
  • 1 cup peeled, seeded and diced fresh tomato
  • 1/2 cup whole basil leaves
  • 1 tbsp lemon juice
  • 1 tbsp chopped Italian (flat-leaf) parsley
  • high-quality extra-virgin olive oil, for drizzling
Directions
Preparation Time: 15 minutes
Cooking Time: 10 minutes

Put the white beans in a saucepan with just enough of their canned liquid to moisten them. Add 2 tbsp of the olive oil and bring the beans to a gentle simmer. Keep them warm while you prepare the shrimp.

Heat 1/4 cup oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl. Add the chili and garlic to the pan and sauté until the garlic browns. Add the tomato and basil and stir briefly, then add the lemon juice. Cook for about 1 minute, then stir in the parsley and the shrimp. Toss well and cook briefly to reheat the shrimp.

Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, then top with the shrimp.

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