Jumbo Shrimp with Cannellini Beans Recipe by Mangia
Jumbo Shrimp with Cannellini Beans
This is our twist on the classic Italian salad of tuna and white beans, only far more elegant. On the basis of the ingredients alone jumbo shrimp, Gaeta olives, and prosciutto this is an entrée for a special occasion. You will need to start soaking the beans the night before you plan to serve this.
Ingredients
FOR THE BEANS
- ½ pound dried cannellini beans picked over
- 1 onion sliced
- 1 bay leaf
- 1 thyme sprig
- 4 cups water
- FOR THE SALAD
- 1 garlic clove
- ½ cup extra-virgin olive oil
- ¼ cup fresh lemon juice
- ½ cup pitted Gaeta olives
- 1 cup chopped flat-leafed parsley
- Salt
- Freshly ground black pepper
- 3 slices thinly cut prosciutto about 2 ounces total weight
FOR THE SHRIMP
- 1 garlic clove
- ½ cup plus 3 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons sweet paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 24 jumbo shrimp peeled and deveined
Instructions
- Prepare the beans: Soak the beans in water to cover overnight. The next day, drain them and rinse.
- Peel, trim, and slice the onion.
- In a saucepan, combine the beans, sliced onion, bay leaf, thyme sprig, and water. Bring the water to a boil, cover the pot, and simmer until the beans are tender, but not mushy, about 1 hour. Drain, remove the onion, bay leaf, and thyme sprig, and cool.
- Make the bean salad: Peel, trim, and chop the garlic. In a large bowl, combine the beans, garlic, olive oil, and lemon juice, tossing gently but thoroughly to combine. Add the olives, parsley, and salt and pepper to taste. Reserve at room temperature.
- Meanwhile, preheat the oven to 350 degrees Fahrenheit
- Arrange the prosciutto in a single layer on a baking sheet and roast until crisp like bacon, about 10 minutes. Let cool.
- To prepare the shrimp: peel, trim, and mince the garlic and put in a bowl. Add one-half of a cup of the olive oil, the lemon juice, paprika, salt, and pepper. Add the shrimp, stir to combine, and let marinate for half hour.
- Heat the remaining 3 tablespoons of olive oil in a large skillet over high heat. When the oil ripples, add the shrimp and cook, tossing, for 3 minutes. Toss well again and cook 3 minutes more, or only until the shrimp
- turn opaque. Remove the pan from the heat.
- Crumble the roasted prosciutto into the bean salad. Add the shrimp, toss, and adjust the seasonings if necessary. Spoon the salad onto a serving platter. Best served within 1 hour of finishing.
