The Cannellini Bean Marries The Pink Shrimp Longmeadow Farm Recipes

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM

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.

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.

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.

YES, YOU CAN.......MICROWAVE AND STEAM SHRIMP - LONGMEADOW FARM

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.