WARM SHRIMP AND BEANS

Warm Shrimp and Beans image

Provided by Florence Fabricant

Time 1h15m

Yield 4 servings

Number Of Ingredients 7

Previous Next

Ingredients

1/2 pound dried cannellini beans
Salt and freshly ground black pepper
7 tablespoons extra-virgin olive oil
20 jumbo shrimp, shelled and deveined
2 large garlic cloves, chopped
1 tablespoon chopped fresh rosemary leaves
1 cup diced ripe tomatoes

Steps:

Cover beans with cold water to a depth of 2 inches above the beans. Soak for 4 hours or overnight.
Drain the beans and place in a saucepan. Cover with cold water to a depth of 2 inches above the beans, bring to a boil, skim the surface, then lower the heat to medium. Cook the beans until they are tender, about 45 minutes. Drain, reserving 1/3 cup of the cooking liquid. Season the beans with salt and pepper to taste.
Have four plates ready. Heat 2 tablespoons of the oil in a large skillet, add the shrimp and stir in the oil until golden on both sides, approximately 2 to 3 minutes. Add the garlic, rosemary, tomatoes, beans, reserved 1/3 cup of liquid from the beans and salt and pepper to taste. Cook, stirring gently for 2 minutes. Remove from heat and add remaining oil.
Divide among the plates, arranging five shrimp on each like spokes of a wheel and mounding the bean mixture in the center. Serve.

Nutrition Facts : @context http, Calories 438, UnsaturatedFat 20 grams, Carbohydrate 37 grams, Fat 25 grams, Fiber 9 grams, Protein 19 grams, SaturatedFat 4 grams, Sodium 374 milligrams, Sugar 2 grams, TransFat 0 grams