Here's a dish from Tuscany (a word that imbues any conversation with gustatory gravitas) that reflects the high value Italians put on simplicity and big flavors. Simple because you can prepare it in fifteen minutes and intensely flavorful thanks to the addition of garlic, hot pepper flakes, fresh herbs, and fresh tomato.
- 2 tablespoons extra virgin olive oil, preferably Tuscan
- 1 clove garlic, peeled and gently flattened with the side of a knife
- 1 1/2 pounds shrimp, peeled and deveined
- 1 teaspoon hot red pepper flakes, or more to taste
- Coarse salt (kosher or sea) and freshly ground black pepper
- 1/4 cup chopped fresh basil, rosemary, sage, and/or flat-leaf parsley
- 1 luscious red ripe tomato, stem end removed, tomato cut into 1/2-inch dice, with seeds and juices
- 1 can (15 ounces) cannellini beans, drained, rinsed in a colander, and drained again
1. Heat the oil in a large skillet over medium-high heat. Add the garlic and cook until sizzling and starting to brown, about 30 seconds. Do not let the garlic burn.
2. Meanwhile, season the shrimp with the hot pepper flakes and salt and black pepper to taste. Add the shrimp and all but 1 tablespoon of the chopped herbs to the skillet. Cook the shrimp until they turn firm and pink and begin to brown, about 2 minutes.
3. Add the tomato and cannellini beans and cook until bubbling and hot, about 2 minutes. Taste for seasoning, adding more hot pepper flakes, salt, and/or black pepper as necessary; the shrimp should be highly seasoned. Serve the shrimp and beans in the skillet or on plates with the remaining 1 tablespoon herbs sprinkled on top.
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Source: Man Made Meals: The Essential Cookbook for Guys by Steven Raichlen
Submitted By: b smith
Tuscan Shrimp and Beans