Cannellini Bean Antipasto with Shrimp: Antipasto di Cannellini
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- Recipe categories: Shellfish, Shrimp, Beans and Legumes, Vegetables,
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Average Rating:
Total Reviews: 8
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By jeanielaraine
Peachtree City,...
on January 01, 2012
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served last night for dinner antipasto. Used Publix brand previously frozen shrimp. Delicious. Don't change a thing. Everyone loved it.
By fke76_5926715
Forest Hills, NY
on March 08, 2007
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I made this for a dinner party with friends as a last minute side. The dinner party ended up getting cancelled, but I didn't mind too much because I got to eat this all by myself. It tasted even better the nest day.
By onikole7o_6750945
staten island, NY
on March 04, 2007
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Too bland, I added more balsamic but it didn't help much...
By jzinky_371321
Burbank, CA
on November 20, 2006
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Very good, though a bit flat. Not a lot of dimension to the tastes.
By astierparis_348394
Avon, CT
on June 28, 2005
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This was a really quick, and flavorful, light summer dish. I must admit that I did significantly reduce the olive oil. For additional zip, I served it over arugula for added color and flavor.
By paholma_1442678
evanston, IL
on January 23, 2005
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I made this originally for a Christmas eve seafood dinner party - I thought the combination of beans and shrimp a little odd but thought it sounded interesting - not only did everyone gobble this down but many asked for the recipe - I myself have now made this 3 times for various occasions - I wouldn't change a thing ( I did have to substitute parsley for basil which I don't regularly have - still a great result This is a great combination that is good for antipasto or as a meal itself with a little bread and salad.
By jovalcubs_1835085
Sandwich, IL
on January 09, 2005
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We prepared this for Christmas day and everyone loved it. We've had many requests for the recipe. It was extremely easy to make (however, next time we'll get the shrimp pre-shelled and deveined and very tasty. This will definitely be a keeper. Can't wait to make it again.
By Arianamarie
Los Angeles, CA
on December 12, 2004
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Besides being easy to make, this dish tastes great. The flavors meld together beautifully - the fresh herbs and balsamic vinegar brighten and enhance the flavors of the shrimp and beans. Use a good extra virgin olive oil and you won't be disappointed. I served this dish as a main course for dinner, adding a vegetable and bread to soak up the wonderful juices. My husband said it was good several times while we were eating it without my having to ask him!