Fagioli con Gamberetti
Region: Italy, Tuscany
Category: Antipasto, Meze, Tapas, and Hors d'Oeuvres
Season: Any
Difficulty: Easy but takes non-working time
Beans and Shrimp. Sounds so simple. But you will marvel at the summertime perfectness of this preparation. Serve it at room temperature with Grilled Wolffish
Yield: Makes 4 servings
Preparation Time: 2 hours
4 to 6 ounces small shrimp
1 cup white navy beans, soaked overnight in water to cover, drained
1/4 cup chopped red onions
2 ripe plum tomatoes, peeled, seeded, and chopped
1 large garlic clove, peeled and finely chopped
1/2 cup black Niçoise olives
1/4 cup extra-virgin olive oil
1 tablespoon finely chopped fresh basil plus 10 small leaves lemon basil or regular basil
Salt and freshly ground black pepper to taste
1. Bring a 2- to 4-quart saucepan of lightly salted water to a boil. Cook the shrimp in their shells until orange, about 2 1/2 minutes. Drain, cool, shell, and chop. Set aside.
2. In the same pot of water you cooked the shrimp, boil the beans until tender, about 45 minutes to 1 hour. Drain and toss with the shrimp, onions, tomatoes, garlic, olives, olive oil, chopped basil, and season with salt and pepper. Let everything come to room temperature, garnish with basil leaves and serve.
Posted: 12/11/2006
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