TUSCAN SHRIMP WITH WHITE BEANS
Provided by Michael Chiarello : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
TUSCAN SHRIMP WITH WHITE BEANS, TOMATOES AND BASIL
We love to have this out on the back porch in the summer if the mosquitoes aren't hungrier than we are! You, of course, can have it anytime of year you want. Very simple and clean flavors. A green salad, crusty garlic bread, and crisp white wine make a classic meal.
Provided by little_wing
Categories Beans
Time 25m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Combine all bean ingredients and heat on medium low.
- While the beans are simmering, heat 1/4 cup oil in a large skillet over high heat.
- Add the shrimp, season with salt and cook for about 1-3 minutes, tossing frequently until shrimp turns pink and begins to curl. Don't overcook! If you using pre-cooked shrimp, you basically are just browning them a bit.
- Remove the shrimp to a bowl.
- Add the garlic to the pan and saute until the garlic browns.
- Add the pepper 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.
- Spoon the white beans on a platter or individual plates.
- Drizzle with the best olive oil you have.
- Top with shrimp mixture.
- Sprinkle with parsley.
Nutrition Facts : Calories 493.8, Fat 11.2, SaturatedFat 1.7, Cholesterol 115.2, Sodium 129.3, Carbohydrate 61.8, Fiber 15.2, Sugar 2.3, Protein 38.2
ANGRY SHRIMP WITH TUSCAN WHITE BEANS
When you crave a meal with a kick, this dish is the perfect dinner. The cannellini beans provide the perfect, creamy partner to the crispy zing of the serrano chile, orange zest and panko bread crumbs.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso®
Yield 4
Number Of Ingredients 18
Steps:
- In small saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
- Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
- Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
- Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
- Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
- Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Nutrition Facts : Calories 804.7 calories, Carbohydrate 82.9 g, Cholesterol 174.2 mg, Fat 39.1 g, Fiber 7.5 g, Protein 29.2 g, SaturatedFat 4.4 g, Sodium 2815.1 mg, Sugar 0.6 g
CREAMY TUSCAN-INSPIRED SHRIMP
Tuscan-inspired shrimp with sun-dried tomato strips, spinach leaves, and half-and-half over pasta.
Provided by DickHaldeman
Categories Shrimp Pasta
Time 40m
Yield 4
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Add shrimp and cook until are bright pink on the outside and the meat is opaque, 2 to 3 minutes. Remove shrimp and garlic to a plate.
- Add onion and mushrooms to the hot skillet; cook until softened, 5 to 7 minutes. Add white wine and cook until reduced by half, 2 to 3 minutes. Add sun-dried tomatoes and cook for 1 to 2 minutes.
- Reduce heat to low. Add spinach and half-and-half; cook until spinach wilts, 2 to 3 minutes. Stir in Parmesan cheese and Italian seasoning; simmer until cheese has melted, about 3 minutes.
- If sauce is not thick enough, stir water and cornstarch together in a small bowl. Clear a spot in the center of the skillet and add cornstarch mixture to the center of the pan. Let it simmer while stirring the mixture quickly until the sauce thickens.
- Add shrimp back to the sauce and cook until reheated, about 1 minute. Serve sauce over pasta. Top with parsley.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 51 g, Cholesterol 238.7 mg, Fat 28.6 g, Fiber 4.8 g, Protein 35.7 g, SaturatedFat 14.6 g, Sodium 605.6 mg, Sugar 2.8 g
LINGUINE WITH SHRIMP TUSCAN STYLE
This is a quick recipe from our local grocery store's (Giant) 5 in 30 Meal Solutions. In a pinch I've also made this with italian style refrigerated grilled chicken strips (like Perdue) instead of the shrimp. Serve with a tossed salad and some italian bread for great weeknight meal.
Provided by Go Gators
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Defrost shrimp under cold running water 3-5 minutes. Pat Dry.
- Cook pasta according to package directions.
- While pasta is cooking, heat 2 tablespoons of olive oil on low in large skillet.
- Add garlic to skillet and cook for 1 minute (do not brown).
- Add shrimp and cook 2 minutes on medium.
- Add diced tomatoes and cook and additional 2 minutes.
- Season with salt and pepper to taste.
- Squeeze lemon juice over top.
- Toss with cooked pasta.
Nutrition Facts : Calories 417.2, Fat 9.1, SaturatedFat 1.4, Cholesterol 221, Sodium 480.8, Carbohydrate 51.5, Fiber 4, Sugar 4.9, Protein 32.3
TUSCAN SHRIMP WITH WHITE BEANS
Steps:
- Place the dried beans in a saucepan with cold water to cover by 2 inches. Bring to a boil. Cover, remove from the heat and let stand 1 hour, then drain. Add cold water to cover by 2 inches. Add the sage and garlic and slowly bring to a simmer. Simmer gently, uncovered, for about 20 minutes, then add the salt. Continue simmering gently until the beans are tender; the timing will vary depending on the age of the beans. Cool in the cooking liquid, then refrigerate for up to 3 days. Put 2 cups of cooked beans in a saucepan with just enough of their cooking liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a simmer. Keep them warm while you perpare 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 chili and garlic to the pan and saute until the garlic browns. Add the tomato and basil and stir briefly, then add the lemon juice. cook for about 1 minute, then stir in the parsley and the shrimp. Toss well and cook briefly to reheat the shrimp. Spoon the beans on a platter or individual plates. Drizzle them with olive oil then top with the shrimp.
TUSCAN SHRIMP
Provided by Robert Irvine : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.
TUSCAN KALE PESTO PIZZA WITH SHRIMP SCAMPI
Provided by Valerie Bertinelli
Categories main-dish
Time 1h45m
Yield 6 pizzas
Number Of Ingredients 24
Steps:
- For the Tuscan kale pesto: Place the entire dressed salad--including the hazelnuts, raisins and shaved pecorino--in a food processor and process to a fine paste. With the motor running, stream in the olive oil until the paste loosens into a pesto. Use immediately or store in an airtight container for up to 2 days before using. (Makes 2 1/2 cups; see Cook's Note.)
- For the shrimp scampi: Heat the butter and olive oil in a 12-inch skillet over medium-high heat. Sprinkle the shrimp with 2 teaspoons salt; add to the hot pan, along with the garlic. Cook until the shrimp are just starting to turn pink, 3 minutes. Add the wine and chile paste, and bring to a boil; boil until the shrimp are cooked through and the wine is reduced by half, about 4 minutes. Remove from heat and stir in the lemon juice and lemon zest. Season with more salt if needed.
- For the pizza: Preheat the oven to 450 degrees F. Line two baking sheets with foil.
- Place the flatbreads, bottom-side up, on the prepared baking sheets; brush each with 1 tablespoon of the oil. Transfer to the oven and toast until just beginning to brown and get crispy. Let cool for 5 minutes.
- Turn the flatbreads over, spread 1/4 cup kale pesto over each and then sprinkle each with 1/3 cup of the fontina. Place back in the oven for another 5 minutes, until the top edges have browned slightly and the cheese is melted. Remove from the oven and top with 6 to 8 pieces of shrimp per pizza. Spoon over some scampi sauce.
- Cut the pizzas into smaller pieces and serve immediately.
- In a large bowl, combine the kale and 1/2 teaspoon salt. Massage the salt into the kale and let sit for 10 to 15 minutes. In another bowl, combine the raisins, 1/4 cup of the vinegar and 1/4 cup hot water. Rehydrate the raisins for at least 15 minutes. Drain when ready to serve.
- Combine anchovies, grated pecorino, shallots, honey and the remaining 1/4 cup vinegar in a blender. Blend on high speed until smooth. With the motor running, slowly add in the oil. Pour the dressing over the salad at least 15 minutes before serving to help further tenderize the kale.
- When ready to serve, add the toasted hazelnuts and plumped golden raisins to the salad, and garnish with shaved pecorino.
TUSCAN WHITE BEANS WITH SPINACH, SHRIMP AND FETA
Number Of Ingredients 8
Steps:
- Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.
- Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.
ANGRY SHRIMP WITH TUSCAN WHITE BEANS
A hearty shrimp recipe created with Progresso® chicken broth and cannellini beans - dinner ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 18
Steps:
- In 1-quart saucepan, heat beans, 2 tablespoons olive oil and the chicken broth to boiling. Reduce heat to low to keep mixture warm. (Lemon juice and parsley will be added later.)
- In small bowl, mix flour, chili powder, 1 tablespoon salt and 1 teaspoon pepper. In another small bowl, beat egg lightly. In third small bowl, place bread crumbs.
- Coat shrimp with flour mixture, shaking off excess; next dip shrimp into egg and then coat with bread crumbs. In 10-inch skillet, heat 1/3 cup of the oil over high heat. Add shrimp to skillet in single layer. (Do not toss or move shrimp.) Cook about 3 minutes. Turn shrimp over; cook until browned. Remove shrimp from skillet to cookie sheet.
- Add garlic to hot oil in skillet; cook and stir until light brown, adding more oil if necessary. Add chile; cook until soft. Carefully add basil (water in skillet will pop). Cook 45 to 60 seconds or until crisp.
- Meanwhile, stir lemon juice and parsley into bean mixture in saucepan; season to taste with additional salt and pepper.
- Stir orange peel into basil mixture in skillet. Remove from heat. Return shrimp to skillet; toss to combine.
- Spoon bean mixture onto platter or individual plates. Drizzle with olive oil. Top with shrimp; spoon some of basil mixture with some of its oil over top.
Nutrition Facts : Calories 690, Carbohydrate 73 g, Cholesterol 160 mg, Fat 3, Fiber 9 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 2140 mg, Sugar 2 g, TransFat 0 g
TUSCAN WHITE BEANS WITH SPINACH, SHRIMP AND FETA
How to make Tuscan White Beans with Spinach, Shrimp and Feta
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat 1 tsp oil in a large non-stick skillet over medium-high heat. Cook shrimp until just opaque, about 2 to 3 minutes. Transfer to a plate.Heat remaining oil in the same skillet over medium-high heat and add onion, garlic and sage; cook 4 minutes stirring occasionally until golden. Stir in vinegar and cook 30 seconds.Add broth, bring to a boil and cook 2 minutes. Stir in beans and spinach and cook until the spinach wilts, about 2 to 3 minutes.Remove from heat and stir in shrimp. Top with feta cheese and divide in 4 bowls.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love