Caputo’s Tuscan Beans and Shrimp

12 jumbo shrimp, peeled deveined
4 large garlic cloves, chopped
2 Tbl. fresh rosemary leaves, chopped fine
1/4 cup extra virgin olive oil
salt and freshly ground pepper to taste
1 can cannellini beans, drained
1 can borlotti (cranberry) beans, drained
1 large tomato, seeded and chopped
juice from 1/2 lemon
sprigs of fresh rosemary for garnish

Combine the shrimp, half of the garlic, half of the chopped rosemary and 2 tablespoons of olive oil in a bowl. Stir well, cover and let marinate for at least 1 hour. You may let marinate overnight. Preheat the grill or broiler. Heat the remaining oil in a skillet over medium heat. Add the garlic and rosemary, heat slowly to release the flavors, about 2 to 3 minutes but do not brown. Stir in the beans and heat through. Stir in the tomato, lemon juice, salt and pepper. Grill the shrimp until done but not tough. Spoon the bean mixture onto a platter and surround with the shrimp. Garnish with rosemary sprigs and serve. May be served as an antipasto or main course.

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