Tuscan White Beans With Spinach Shrimp And Feta Recipes

TUSCAN SHRIMP WITH WHITE BEANS

Tuscan Shrimp with White Beans image

Provided by Michael Chiarello : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 11

Ingredients

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

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, WHITE BEAN AND FETA SKILLET

Shrimp, White Bean and Feta Skillet image

In just under 30 minutes you can deliver a delicious shrimp and bean dinner to the table, and there's only one pan to clean up afterwards.

Provided by Food Network Kitchen

Categories main-dish

Time 25m

Yield 2 servings

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 small onion, thinly sliced
1 clove garlic, thinly sliced
1 teaspoon Italian seasoning
Kosher salt and freshly ground black pepper
One 14-ounce can diced tomatoes
8 ounces large shrimp, peeled and deveined, tails removed
One 14-ounce can cannellini beans, drained and rinsed
2 packed cups baby spinach (about 2 1/2 ounces)
1/4 cup crumbled feta cheese

Steps:

Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until softened and just starting to turn brown in some spots, 4 to 5 minutes. Stir in the garlic, Italian seasoning, 1/2 teaspoon salt and a few grinds of black pepper, and stir until the garlic is softened, about 1 minute.
Pour in the tomatoes and bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the tomatoes are slightly thickened, 2 to 3 minutes. Add the shrimp and beans and cook, stirring occasionally, until the shrimp just start to turn orange, 2 to 3 minutes. Stir in the spinach and continue cooking, stirring occasionally, until the spinach is just wilted and bright green and the shrimp are cooked through and opaque, 2 to 3 minutes. Remove the skillet from the heat and sprinkle the feta over top. Cover until the cheese is warmed through, 2 to 3 minutes. Serve immediately.

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