As promised, here is Chef Paul Bartolotta’s recipe for warm shrimp and cannellini beans that our friend Amy made for a bunch of us for dinner last night. It’s one of those perfect dishes that is rustic and simple, and the sum of its humble ingredients add up to deliver in a big way. We got the cherry tomatoes and basil at the Larchmont Farmers Market on Sunday morning, and then we got large Mexican shrimp at Santa Monica Seafood since they didn’t have tiger prawns on hand, but they said next time with a couple days notice they’d happily order them for us. This recipe serves 10-12.
Gamberi e Fagioli Cannellini / Bartolotta Ristorante di Mare
24 giant tiger prawns (large shrimp)
3 cups canned cannellini beans
1 cup extra virgin olive oil
2 pints cherry tomatoes quartered
10 medium torn basil leaves
Freshly ground black pepper
· Bring a large pot of salted water to a boil.
· Boil shrimp for approximately 4 minutes.
· Add rinsed cannellini beans to water with shrimp
· Cook 1 minute
· Strain shrimp and beans
· Combine with cherry tomatoes, olive oil, salt, pepper and basil
Update 3/18/09: I made this tonight for my book club, and served as a main course, in which case the recipe as written serves 6-8. Also, I got some enormous uncooked shrimp from Whole Foods with shells on, and peeled and deveined them. Worth the effort (and the savings, though kinda gross). This recipe is awesome, and best part is that it’s pretty guilt-free…