SHRIMP AND BLACK BEANS RECIPES

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TUSCAN SHRIMP WITH WHITE BEANS RECIPE | MICHAEL CHIARELL…



Tuscan Shrimp with White Beans Recipe | Michael Chiarell… image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Total Time 25 minutes

Prep Time 20 minutes

Cook Time 5 minutes

Yield 4 servings

Number Of Ingredients 11

3 cups canned Cannelloni white beans
1/4 cup plus 2 tablespoons extra-virgin olive oil
16 large shrimp, peeled (tail left on) and deveined
4 cloves garlic, sliced
1 small serrano chile, thinly sliced or 1/2 teaspoon chili flakes
1 cup peeled, seeded and diced fresh tomato, canned or fresh
1 cup whole basil leaves
1 tablespoon lemon juice
Salt and freshly ground black pepper
2 tablespoons Italian flat-leaf parsley, chopped
Best-quality extra-virgin olive oil, for drizzling

Steps:

  • Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low 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 garlic to the pan and saute until the garlic browns. Add the serrano chile or chili 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. Remove the shrimp mixture to a plate and sprinkle with parsley.
  • Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp. Serve warm.

SHRIMP AND WHITE BEANS WITH FENNEL AND PANCETTA - NYT COO…



Shrimp and White Beans With Fennel and Pancetta - NYT Coo… image

This quick, one-pan meal relies heavily on pantry staples. Browning pancetta or bacon adds richness to the tomato sauce, but skip it if you like. Anise-flavored fennel and seeds are incorporated into the soffrito, which plays nicely with the sweetness of the shrimp and the creaminess of the beans. But if you don’t like them, leave them out. Serve the dish in deep bowls with thick slices of garlic-rubbed toast, finish the dish with a flurry of fresh herbs, and pair it with a glass of something red, light and bright.

Provided by Colu Henry

Total Time 40 minutes

Yield 4 servings

Number Of Ingredients 12

2 tablespoons olive oil, plus more for drizzling (optional)
4 ounces pancetta or bacon, diced
1 small yellow onion, thinly sliced
1 small or medium fennel bulb (about 6 ounces), tough outer leaves and stems discarded and thinly sliced crosswise, plus 1 tablespoon roughly chopped fronds
2 garlic cloves, thinly sliced
2 teaspoons fennel seeds
1/2 teaspoon red-pepper flakes (optional)
Kosher salt and black pepper
1 (28-ounce) can whole peeled tomatoes with their juices, tomatoes crushed by hand
1 pound jumbo shrimp, preferably wild, peeled and deveined
1 (15-ounce) can white beans, such as butter beans or cannellini beans, drained and rinsed
1/2 cup roughly chopped fresh herbs, such as Italian parsley, basil, mint or a combination (optional)

Steps:

  • In a deep 12-inch skillet, heat the olive oil over medium. Add the pancetta and cook, stirring occasionally, until it begins to crisp, 4 to 5 minutes. Remove with a slotted spoon and set aside on a paper towel-lined plate.
  • Add the onion and sliced fennel to the skillet and cook until softened, 3 to 4 minutes. Stir in the garlic, fennel seeds and red-pepper flakes, if using, and cook until the garlic begins to soften and the fennel seeds become aromatic, about 1 minute. Season with salt and pepper. Stir in the crushed tomatoes and their juices. Fill the tomato can halfway with water, swish it around and add that, too.
  • Bring the mixture to a simmer and cook on medium-low, allowing the flavors to come together, about 15 minutes.
  • Turn heat back to medium, stir in the shrimp and cook until just pink, 2 to 3 minutes. Add the beans and the cooked pancetta and cook until warmed through, about 2 minutes. Taste and adjust seasonings as necessary.
  • Divide among bowls, top with the herbs and drizzle with a bit more olive oil, if desired.

Nutrition Facts : @context http//schema.org, Calories 380, UnsaturatedFatContent 8 grams, CarbohydrateContent 36 grams, FatContent 14 grams, FiberContent 11 grams, ProteinContent 29 grams, SaturatedFatContent 4 grams, SodiumContent 1187 milligrams, SugarContent 9 grams, TransFatContent 0 grams

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