Marinated Shrimp and Cannellini Beans

Prep Time: 1 hr 10 min

Cook Time: N/A

Total Time: 1 hr 10 min

Servings: 4


  • 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


    • 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