Best Shrimp And Mixed Bean Salad Insalata Di Gamberetti E Fagioli Misti Recipes

Shrimp and Mixed Bean Salad Insalata di Gamberetti e Fagioli Misti Recipe image

Provided by pattie_d

Number Of Ingredients 11

1 pound fresh fava beans, shelled
1 pound fresh cranberry beans, shelled
1/2 small onion
2 bay leaves
1 small carrot, sliced
1 rib celery, cubed
1 pound large (about 14-20) shrimp, shelled except for the fantails, and deveined
3 tablespoons olive oil
3 tablespoons wine vinegar
1/4 teaspoon salt
Freshly ground pepper to taste

Steps:

In two separate pans of boiling water, cook the beans until tender, about 4 and 8 minutes for the favas and cranberry beans, respectively. Drain and refresh the beans under cold running water, and remove the outer skins from the favas. In a medium saucepan, boil the onion, bay leaves, carrot, and celery in 6 cups of water for 20 minutes. Add the shrimp and cook just until opaque throughout about 1 minute. Remove and drain the shrimp and allow them to cool. In a serving bowl, whisk together the olive oil, vinegar, and salt and pepper. Add the beans and shrimp, and toss to coat the solids thoroughly. Serve warm as an appetizer.

Pasta Gamberetti E Pinoli - Macaroni Grill Copycat image

Provided by cookiedog

Time 45m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons butter
2 teaspoons minced garlic
1/2 cup fresh shiitake mushroom, thinly sliced
12 medium raw shrimp, peeled and deveined
1/4 cup dry white wine
1/2 cup heavy cream
1/3 cup lemon juice
4 tablespoons cold butter
salt and white pepper
2 tablespoons plain breadcrumbs
5 1/2 cups spinach, washed and dried
6 ounces cooked angel hair pasta
1 tablespoon pine nuts, toasted

Steps:

In a large skillet, melt the 2 tablespoons butter over medium-high heat. Add the garlic and saute for about 30 seconds, just enough to make the garlic sizzle. Add the mushrooms and saute briefly.
Add the shrimp and saute for about 30 seconds, until the shrimp is just half cooked.
Add the wine and, using a wooden spoon, stir to loosen any brown bits on the bottom of the pan. Let cook for 2 minutes, stirring, to finish cooking the shrimp and reduce the liquid. Remove the shrimp to a warm plate and cover with foil.
Add the heavy cream to the pan and let cook for 3 minutes to reduce. Stir in the lemon juice. Remove the pan from the heat and add the 4 tablespoons cold butter, 1 tablespoon at a time, stirring in the next piece after the one before it has just melted.
Season with salt and white pepper and stir in the bread crumbs. Return the pan to the heat, add the spinach, and cook, stirring for 1 1/2 minutes or just until the spinach has wilted.
Return the shrimp to the pan and stir to coat and heat through.
To serve, divide the angel hair pasta between two warmed serving dishes. Arange the shrimp on top, spoon the remaining contents of the pan equally over the shrimp, and sprinkle with the toasted pine nuts.