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.
SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE
Steps:
- In a small saucepan cook the onion and garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft. Add the wine and simmer the mixture until the wine is reduced by half. Add the parsley, basil, 1/2 cup of the beans and the chicken broth, simmer the mixture stirring for 1 minute, and in a blender puree it. In the saucepan stir together the puree, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
- In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it saute the shrimp, seasoned with salt and pepper, for 1-1/2 to 2 minutes on each side or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and saute them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.
GARLIC SHRIMP AND SCALLOPS
This elegant dish brings out the flavors of both the shrimp and the scallops. I recommend that this is served over pasta. You can get both the Shrimp and Scallops from www.BigEasySeafood.com.
Provided by Sarah Close
Categories Cajun
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large heavy skillet, heat the oil over medium heat.
- Add the garlic and saute until it begins to brown.
- Remove the garlic with a slotted spoon and set aside.
- Add the pepper flakes to the skillet and increase the heat to medium high.
- Add the garlic, shrimp, scallops, and paprika.
- Saute for 1-2 minutes, stirring constantly.
- Add the chicken broth and cook for 1 minute.
- Remove the shrimp and scallops with a slotted spoon, place on a platter; set aside and keep warm.
- Add the lime juice, parsley, and salt and pepper to taste to the pan and just heat through.
- Pour the sauce over the shrimp and scallops and serve immediately.
Nutrition Facts : Calories 133.2, Fat 2.8, SaturatedFat 0.4, Cholesterol 105.2, Sodium 226.6, Carbohydrate 4.2, Fiber 0.5, Sugar 0.2, Protein 21.9
LEMONY SHRIMP AND BEAN STEW
With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be a welcome.
Provided by Sue Li
Categories dinner, easy, quick, weeknight, beans, one pot, seafood, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Combine lemon zest, paprika, garlic, 3/4 teaspoon salt and 3/4 teaspoon pepper in a medium bowl. Add shrimp and toss to coat.
- In a large pot, melt butter over medium-high heat. When butter is foaming, add shrimp and cook, stirring occasionally, until pink and starting to curl, 2 to 3 minutes. Using a slotted spoon, transfer shrimp to a plate; set aside.
- Add leeks, season with salt and pepper, and cook over medium until leeks are soft and starting to brown on the edges, 4 to 5 minutes, stirring occasionally. Add beans and chicken broth and bring to a boil over high. Lower heat and simmer, 8 to 10 minutes. Stir in reserved shrimp and any juices from the plate, parsley and lemon juice, and season with salt and pepper. Serve with toasted bread.
SHRIMP AND SCALLOPS WITH WHITE BEAN AND HERB SAUCE
Categories Bean Herb Sauté Quick & Easy Wheat/Gluten-Free Basil Scallop Shrimp Gourmet
Yield Serves 2
Number Of Ingredients 10
Steps:
- In a small saucepan cook the onion and the garlic in 1 tablespoon of the oil over moderately low heat, stirring, until the onion is soft, add the wine, and simmer the mixture until the wine is reduced by half. Add the parsley, the basil, 1/2 cup of the beans, and the clam juice, simmer the mixture, stirring, for 1 minute, and in a blender purée it. In the saucepan stir together the puré, the remaining 1/2 cup beans, and salt and pepper to taste and simmer the mixture for 2 minutes.
- In a skillet, preferably non-stick, heat the remaining 1 tablespoon oil over moderately high heat until it is hot but not smoking and in it sauté the shrimp, seasoned with salt and pepper, for 1 1/2 to 2 minutes on each side, or until they are cooked through. Transfer the shrimp with a slotted spoon to a plate and keep them warm. To the skillet add the scallops and sauté them, stirring, for 1 to 2 minutes, or until they are cooked through. Divide the bean sauce between 2 shallow bowls and arrange the shellfish over it.
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