GARLICKY SHRIMP AND CANNELLINI BEANS
Steps:
- Simmer beans, olive oil and garlic for 10 minutes. Add some water or chicken stock to make the mixture soupier.
- Add shrimp, cover and simmer 5 minutes or until shrimp turns pink.
- Add parsley and season well to taste with salt and crushed red pepper.
CANNELLINI BEAN ANTIPASTO WITH SHRIMP: ANTIPASTO DI CANNELLINI
Steps:
- In a large skillet, heat 1 tablespoon olive oil and the garlic over medium-high heat. When the oil is hot but not smoking, add the shrimp and cook, stirring frequently, until they turn pink, about 4 minutes.
- Remove the shrimp from the pan, reserving the garlic and oil. Chop the shrimp into pieces slightly larger than the beans. Toss the shrimp with the beans, adding the reserved oil and garlic.
- In a serving bowl, toss the shrimp and beans with the remaining olive oil and the red onions. Strip the rosemary leaves from the stems and add to the beans. Toss, then add the vinegar and season with salt and pepper. Toss again, before adding the basil. Just before serving, toss the beans once more and adjust seasoning. Add more oil, salt, pepper, and balsamic vinegar, as desired.
THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM
These smart little shrimp marry with the cannelloni bean to produce a delicate, but simply the most tummy pleasant quick pick me up you might ever want. As the North wind starts biting into us during the winter, I just pop this little dandy into a pot and saute' together. Delightfully fun to bubble away in your pot, adding each layers, and building on a power taste that gives you incline to sip right off the wooden spoon. I use fresh basil, which, melts down to a nice mixture, coupling with the warmed tomatoes, chilies, and lemon bring the dish right around the mountain top. This will give you some kick in your step, a whistle in you whistle, and make the dogs come home. Enjoy with a warm glass of Apple Cider and you will have a marriage made in heaven too.
Provided by Andi Longmeadow Farm
Categories Beans
Time 45m
Yield 4 serving(s)
Number Of Ingredients 26
Steps:
- Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. 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 tablespoon of 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.
- In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
- Add seasoning ingredients, including pancetta.
- 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 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
- 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/tomato mixture (you use as much as you want.
- Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
- You decide, but devour piping hot!
- Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.
YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM
You are never too old to learn new tricks. Sometimes I must appear as a gentle dog, I go along thinking that I can and will do some recipes that same ol' way, day after day, week after week. You know, you've probably been there yourself. One recent holiday, the statement turned out to be the truest statement that I have come to know. Well one of many true statements I have come to know....anyway, jumping back into the story.....I was buzzing along like a honey bee running back to the old bee hive stuck up inside the old shed, and blow me down with a piece of paper towel, I forgot to steam the shrimp! Our guests would soon be arriving, and they expected.....well....food. And lots of it too. All four burners were covered with various foods whistling away, and the oven was packed up like the attic after Christmas. I had 2 pounds of fresh shrimp that I had purchased the day before to be made....today! Was wondering for a moment what I should do. I could sit on them as a mother hen who is warming the underside her great berth, or, I could use the microwave. Nah. No. Nada. Not gonna do this. I don't want the shrimp to be like an old farm tire that has lost its usefulness. Ok. well, I'll try it. Holy confetti. Jumping Joe Flat. It worked! Euphoria set upon the house that stood on Longmeadow Farm and people started smacking their lips, yelping, and a joyous uproar could be heard from the house that special Holiday eve. Now, don't go saying you can't microwave shrimp, cause this might make you change your mind.
Provided by Andi Longmeadow Farm
Categories Very Low Carbs
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together butter, water, (or broth), seasonings, onion, and garlic if using, and pepper, in microwave dish/casserole dish. Heat this fluid/butter for 30/60 seconds on high. Take out carefully, and add shrimp, all in one layer. Add onion and garlic if using.
- Add extra ingredients if needed/seasonings.
- Set timer for microwave for 3 minutes, and cook. Make sure to use a plastic wrap to cover dish, venting on one side for air. After 3 minutes, check to make sure the shrimp are cooked through. If not put back into oven for 30 second intervals.
- Take out shrimp and set on top of crackers, add extra seasonings, and devour.
Nutrition Facts : Calories 171.4, Fat 7.7, SaturatedFat 4, Cholesterol 188.1, Sodium 209.3, Carbohydrate 1, Protein 23.1
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.
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