Food Network: Tuscan Shrimp with White Beans

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Tuscan Shrimp with White Beans
Recipe courtesy Michael Chiarello

Ingredients
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

Instructions
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.