Shrimp, Tomatoes, and Cannelli Beans
12-16 oz grape tomatoes
1 can (14.5 oz) cannelli beans (white beans) drained and rinsed
3 marinated artichoke hearts, diced
2 fresh, small jalepenos, sliced
1 tablespoon minced garlic (about 4 medium cloves)
2 tablespoons EVOO
Coopers Seasoning
Coarse salt
Pinch cayenne pepper
1 pound shrimp, can be frozen and cooked or can be fresh, shell and take the tails off either way
3/4 cup of chicken stock
Sliced fresh basil leaves
1. Heat the broiler in the oven to high. Put a large, oven proof skillet in the oven dry to heat it up to screaming hot - you CAN use an iron skillet, but I just used my stainless and it was fine. This takes about 15 minutes. Meanwhile, toss together the tomatoes, beans, artichoke hearts, garlic, 1 tablespoon oil, and 1/2 teaspoon coarse salt in a bowl. Shell, devein (if needed), and remove tails from shrimp and toss them in a separate bowl with 1 tablespoon oil and 1/4 teaspoon Coopers seasoning (check out my links to buy this seasoning - if you don't have it, something like a grill seasoning will do).
2. Remove skillet from the oven and add the tomato mixture. Put it back in the oven for like 15 to 20 minutes - until the tomato skins are charring and they are looking kinda wrinkled - anywhere from 5-10 minutes. After that, take that screaming hot skillet out again and add in the shrimp and chicken broth. Put it back in the oven for about 3-7 minutes just until the shrimp are done if raw, heated if frozen cooked.
3. Remove the skillet, drain the liquid if it hasn't been absorbed, dust it with some cayenne and chopped fresh basil and serve. DELICIOUS!
The next day, for the cold leftovers, just add a basalmic vinegar mixed with a little oil, some italian dressing, or any other type of vingarette and toss - serve on butter lettuce and its fantastic!
This is a totally healthy dish and just screams summer. I am in Texas, so beleive me, summer will last until...lets say...December?
No comments:
Post a Comment