Crostini With White Beans And Basil Marinated Shrimp Recipes

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TUSCAN SHRIMP WITH WHITE BEANS

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 11



Tuscan Shrimp with White Beans image

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.

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

CROSTINI WITH WHITE BEANS AND BASIL-MARINATED SHRIMP

Provided by Todd English

Categories     Blender     Bean     Vegetable     Sauté     Super Bowl     Basil     Shrimp     Arugula

Yield Makes 8 servings

Number Of Ingredients 13



Crostini with White Beans and Basil-Marinated Shrimp image

Steps:

  • Preheat oven to 350°F.
  • In blender, pulse basil, 1/4 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper until smooth. Transfer to small bowl, add shrimp, and toss to combine. Refrigerate, covered, at least 1 hour and up to 24 hours.
  • Brush ciabatta slices on both sides with oil (about 1/4 cup total) and sprinkle with salt and pepper (about 1/2 teaspoon salt and 1/4 teaspoon pepper total). Arrange in single layer on rimmed baking sheet and bake until golden brown, 15 to 20 minutes.
  • In heavy medium saucepan over moderately high heat, heat 1/4 cup oil until hot but not smoking. Add garlic and rosemary and sauté until golden, about 2 minutes. Add stock and beans and bring to boil, then reduce heat to moderate and simmer, uncovered, until liquid is reduced by 1/3, about 2 minutes. Transfer to blender and purée until smooth. With motor running, add 2 tablespoons oil and blend until incorporated. Blend in 1/2 teaspoon salt and 1/4 teaspoon pepper. Set purée aside.
  • In small bowl, whisk together lemon juice, remaining 1/4 cup olive oil, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.
  • Transfer arugula to medium bowl, drizzle with olive oil-lemon juice mixture, and toss to combine.
  • Spread about 2 tablespoons white bean mixture on each bread slice, then top each with 1/2 cup arugula and 6 shrimp halves. Drizzle 1/4 teaspoon chile-garlic sauce over each slice and serve immediately.

1 cup fresh basil leaves, loosely packed
1 cup plus 2 tablespoons extra-virgin olive oil
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground black pepper
24 large cooked shrimp, sliced in half lengthwise
8 (1-inch-thick) slices ciabatta (from 1 large loaf)
4 cloves garlic, coarsely chopped
2 teaspoons fresh rosemary, coarsely chopped (from 2 sprigs)
1/2 cup chicken stock or low-sodium chicken broth
1 (15 ounce) can white beans, drained and rinsed
2 tablespoons fresh lemon juice
4 ounces arugula, coarsely chopped (about 4 cups loosely packed)
2 teaspoons chile-garlic sauce

QUICK FIX CROSTINI WITH WHITE BEANS

Provided by Robin Miller : Food Network

Categories     appetizer

Time 5m

Yield 4 servings

Number Of Ingredients 6



Quick Fix Crostini with White Beans image

Steps:

  • In a bowl, mash white beans with the back of a fork or a potato masher until partially pureed. Add garlic and cumin and mix well. Season, to taste, with salt and black pepper. Serve white bean puree on melba toast, garnish with basil.

Nutrition Facts : Calories 161 calorie, Fat 1 grams, Cholesterol 0 milligrams, Sodium 171 milligrams, Carbohydrate 30 grams, Fiber 5 grams, Protein 8 grams

1 (15-ounce) can white beans, drained
2 cloves garlic, chopped or 2 teaspoons pre-minced garlic
1 teaspoon ground cumin
Salt and pepper
1/4 cup chopped fresh basil leaves
16 melba toast squares or rounds

FRESH ARTICHOKE AND WHITE BEAN CROSTINI

Provided by Julian Marucci

Categories     Bean     Bake     Cocktail Party     Parmesan     Lemon     Basil     Artichoke     White Wine     Chill     Healthy     Boil     Bon Appétit     Maryland

Yield Makes 16

Number Of Ingredients 13



Fresh Artichoke and White Bean Crostini image

Steps:

  • Bring artichokes, 6 cups broth, and next 5 ingredients to boil in large saucepan, adding more broth if necessary to cover. Reduce heat; cover and simmer until artichoke hearts are very tender, about 50 minutes. Chill artichokes in broth mixture, uncovered, until cold, at least 2 hours and up to 1 day.
  • Remove artichokes from broth; drain. Pull off leaves. Cut hearts into 1/3-inch cubes; place in large bowl. Mix beans, cheese, 1/4 cup chopped basil, and 2 tablespoons oil into hearts. Season with salt and pepper.
  • Preheat oven to 400°F. Arrange bread on rimmed baking sheet. Brush with oil. Bake until beginning to crisp, about 8 minutes
  • Spoon artichoke topping onto bread. Squeeze lemon juice over; top with basil leaf.

4 artichokes, halved lengthwise, tops and stems trimmed, center leaves removed, chokes scraped out
6 cups (or more) low-salt chicken broth
1 cup dry white wine
1/2 cup chopped carrot
1/2 cup chopped onion
1/2 cup chopped celery
2 large fresh thyme sprigs
1 cup drained rinsed canned cannellini (white kidney beans)
1/2 cup grated Pecorino Romano cheese
1/4 cup (packed) finely chopped fresh basil plus whole leaves for garnish
2 tablespoons extra-virgin olive oil plus more for brushing
8 1/3- to 1/2-inch-thick slices pain rustique or other flat country bread
Lemon wedges

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



Tuscan Shrimp With White Beans, Tomatoes and Basil image

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

3 (16 ounce) cans cannellini beans or 3 (16 ounce) cans great northern beans, drained and rinsed
1/2 cup chopped onion
2 -3 tablespoons red wine vinegar
2 garlic cloves, chopped
1/2 teaspoon oregano
1/4 teaspoon pepper
1/4 cup olive oil
1 lb large shrimp (tail left on)
4 garlic cloves, chopped
1/2 teaspoon red pepper flakes
1 cup tomatoes, peeled, seeded and diced
1/2 cup basil, coarsely chopped
1 1/2 tablespoons lemon juice
salt & freshly ground black pepper
2 tablespoons Italian parsley, chopped
best-quality extra virgin olive oil, for drizzling

WHITE BEAN CROSTINI

A buttery bean puree showcasing the fresh flavors of garlic and thyme tops golden slices of French bread. The versatile appetizer never fails to win the approval of my guests.-Nancee Melin, Tucson, Arizona

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 2 dozen.

Number Of Ingredients 9



White Bean Crostini image

Steps:

  • In a food processor, combine the beans, 1/4 cup oil, garlic, salt and pepper. Cover and process until smooth. Add olives and thyme; process until blended. , Place bread on an ungreased baking sheet. Brush with remaining oil. Broil 3-4 in. from the heat for 1-2 minutes or until golden brown. Cool slightly. Spread each slice with 1 tablespoon bean mixture. Garnish with olives and thyme if desired.

Nutrition Facts : Calories 76 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 122mg sodium, Carbohydrate 9g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

1 can (15 ounces) cannellini beans, rinsed and drained
1/4 cup plus 2 tablespoons olive oil, divided
2 garlic cloves, peeled
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons chopped ripe olives
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
24 slices French bread baguette (1/2 inch thick)
Sliced ripe olives and additional fresh thyme, optional

TUSCAN WHITE BEAN CROSTINI

This looks so nice on a appetizer buffet table. The flavors compliment so nice too. I love to make this for dinner parties. I hope you enjoy as much as we do.

Provided by mommyoffour

Categories     Beans

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 10



Tuscan White Bean Crostini image

Steps:

  • Combine beans, bell pepper and onion in large bowl.
  • Whisk together vinegar, parsley, oil, garlic, oregano and black pepper in small bowl.
  • Pour over bean mixture; toss to coat.
  • Cover; refrigerate 2 hours or overnight.
  • Arrange bread slices in single layer on large nonstick baking sheet or broiler pan.
  • Broil, 6 to 8 inches from heat, 30 to 45 seconds or until bread slices are lightly toasted.
  • Remove; cool completely.
  • Top each toasted bread slice with about 3 T. bean mixture.

30 ounces white beans, rinsed and drained (such as Great Northern or cannellini)
1/2 large red bell pepper, finely chopped
1/3 cup finely chopped onion
1/3 cup red wine vinegar
3 tablespoons chopped fresh parsley
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon dried oregano leaves
1/4 teaspoon black pepper
18 slices French bread, about 1/4 inch thick

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