Marinated Shrimp and Cannellini Beans
Prep Time: 1 hr 10 min
Cook Time: N/A
Total Time: 1 hr 10 min
Servings: 4
RECIPE INGREDIENTS
- 3/4 cup Filippo Berio Extra Virgin Olive Oil, divided
- Juice and zest of 1 large lemon
- 2 tbsp capers in salt, well rinsed
- 2 tbsp chopped fresh parsley
- 1 1/4 tsp fine sea salt
- 1/2 tsp celery salt
- 2 lb cooked shelled shrimp (20 to 40 per lb)
- 1 can (14 oz) cannellini beans, drained and rinsed well
- 1 cup cherry tomatoes, halved
- 2 tbsp minced shallot or green onions
- 8 slices crusty bread, grilled or toasted
RECIPE DIRECTIONS
- In bowl, combine 1/4 cup olive oil, lemon juice and zest, capers, parsley, salt and celery salt; toss with shrimp. Cover and marinate at room temperature for 1 hour or refrigerate for up to 1 day.
- In separate bowl, combine beans with remaining olive oil, tomatoes and shallot. Cover and let stand for 30 minutes. To serve, combine bean mixture with shrimp; transfer to shallow platter. Serve with slices of bread.
Recipe provided by Chef Mary Ann Esposito