Post by Deleted on Aug 2, 2014 16:12:58 GMT -5
This refreshing shrimp and cannellini bean antipasto can also double as a light lunch or supper. It is perfect for steamy summer weather when turning the stove on would be unthinkable. The recipe is from my latest book Ciao Italia Family Classics,
Marinated Shrimp and Cannellini Beans
Serves 4
3/4 cup extra virgin olive oil
Juice of one large lemon plus the zest
1 1/4 teaspoons fine sea salt
2 tablespoons capers in salt, well rinsed
2 tablespoons chopped parsley
1/2 teaspoon celery salt
2 pounds cooked and shelled medium size shrimp (20-40 per pound)
1 cup cherry tomatoes, cut in half
One 14 ounce can cannellini beans, drained and well rinsed
2 tablespoons minced shallot or spring onions
8 slices of crusty bread, grilled or toasted
Combine 1/4 cup olive oil, lemon juice, zest, salt, capers, parsley and celery salt in a bowl. Add the shrimp and toss well. Cover and marinate at room temperature for 1 hour or prepare the day before and refrigerate.
In a separate bowl, combine the cannellini beans with the remaining olive oil, tomatoes and shallots or spring onions. Cover and allow to stand for 30 minutes.
When ready to serve, combine the cannellini bean mixture with the shrimp and transfer to a shallow platter. Serve with slices of grilled bread.
From Maryanne Esposito. Having this tonight and it is greattttttt!!!
